{ Super Healthy Summer Rainbow Slaw Recipe }

{ Super Healthy Summer Rainbow Slaw }

Now that we have all celebrated Father’s day to the fullest, it’s time to get back on track this week with a healthy recipe. Summer salad’s are yummy, but this is like a salad and a slaw all in one! NO cooking necessary, just chopping, and you can eat it all week. Great for bringing to a picnic or a barbecue when you are in charge of a salad.

Pairs well with  { Honey Creole Bacon Wrapped Pork Tenderloin }

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For 4-6 servings:

• 1/3 head red cabbage
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1/2 mango
• 1 lime
• 1 lemon
• 1/2 cup green onion
• 1/4 cup cilantro
• 5 T olive oil
• 5 T white wine vinegar
• 2 T Cracked Sea Salt
• 2 T pepper to taste

1) Julienne bell peppers and cabbage into thin, bitesize, matchsticks.

2) I kept the skin on my mango and cut it into the same thin slices, but you may choose to take the skin off.

3) Chop your cilantro and green onion fine.

4) Toss all vegetables together with olive oil and vinegar, salt and pepper, juice of lime and lemon.

5) Allow to marinate in fridge for at least one hour. Before serving, taste test to see if it needs more salt and pepper and if so, add accordingly.

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For inquiries about positioning your brand in front of Shannon’s followers click here. For the long version about how the site was born, read more. 

More Recipes:

{ New Orleans Beignets with Salted Caramel & Cream Cheese Icing }

{ cajun caviar }

{ low carb jambalaya skewers }