Spicy Slaw Bowls With Shrimp & Edamame

A close-up view of spicy slaw bowls with shrimp and edamame in four containers

Dotdash Meredith

A quick 10-minute spicy cabbage slaw serves as the low-carb base in this veggie-packed lunch recipe. Topped with high-protein edamame and shrimp, this satisfying lunch will help you power through the afternoon.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

4 cups shredded cabbage with carrot (coleslaw mix)
2 cups frozen shelled edamame, thawed
¾ cup very thinly sliced radishes
4 scallions, thinly sliced (½ cup)
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
2 tablespoons lime juice, divided
¼ teaspoon crushed red pepper
¼ teaspoon salt
1 medium avocado, diced
12 ounces peeled cooked shrimp

Directions

Toss coleslaw mix, edamame, radishes and scallions in a large bowl; set aside. Whisk vinegar, oil, sesame seeds, 1 tablespoon lime juice, crushed red pepper and salt in a small bowl. Refrigerate the slaw mixture and dressing separately until needed.
Toss avocado with remaining 1 tablespoon lime juice in a small bowl.
Combine the slaw mixture with the dressing, divide among 4 containers. Top each with shrimp (about 3 ounces) and diced avocado. Cover and refrigerate until ready to eat.

Nutritional Information

Per Serving: 364 Calories, Total Fat: 19 g, Saturated Fat: 3 g, Cholesterol: 137 mg, Carbohydrates: 20 g, Fiber: 10 g, Total Sugars: 3 g, Protein: 28 g, Sodium: 303 mg, Potassium: 473 mg, Iron: 2 mg, Folate: 41 mcg, Calcium: 112 mg, Vitamin A: 526 IU, Vitamin C: 12 mg

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