Name: Crunchy Rainbow Slaw
Prep time: 10 minutes
Yield: 2-4 servings
Ingredients: ½ cup carrot (1 medium carrot), coarsely grated; 2 oz. snow peas, thinly sliced; 1 cup red cabbage, thinly shredded; 2 Tbsp. apple cider vinegar; 1 Tbsp. lime juice; 2 Tbsp. vegetable oil

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Crunchy Rainbow Slaw

Recipe by Savory Spice Test Kitchen

Quick & Easy Meals

Grilling & BBQ

A vibrant side for barbecues, potlucks, or weeknight dinners. This crunchy, no-mayo slaw is made with just a handful of ingredients and pantry staples.

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Serves 2-4 servings

Prep Time 10 minutes

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Ingredients

½ cup carrot (1 medium carrot), coarsely grated 2 oz. snow peas, thinly sliced 1 cup red cabbage, thinly shredded 2 Tbsp. apple cider vinegar 1 Tbsp. lime juice 2 Tbsp. vegetable oil

1 tsp. Honey Powder

Salt & Pepper Tableside Seasoning, to taste

Crushed Aleppo Chiles, to taste

Directions

Step 1 Cut, shred, and grate vegetables so they all end up at a similar size. Place in a bowl and mix together.

Step 2 Make the dressing. In a small bowl, mix vinegar, lime juice, oil, and Honey Powder until blended. Season with Salt & Pepper Tableside Seasoning to taste. Stir until combined. Pour over vegetables in the bowl and toss to coat.

Step 3 Serve immediately for the crispest vegetables. Or, place in the fridge and allow the vegetable to soften to your preference. Sprinkle Crushed Aleppo Chiles on top before serving.