Spicy Slaw Bowls with Shrimp & Edamame

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 (1/2 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

1. 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.
2. Toss avocado with remaining 1 tablespoon lime juice in a small bowl.
3. 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.

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