The 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.
Make the Spicy Cabbage Slaw. Add the edamame; toss and set aside.
Dice avocado and toss with fresh lime juice.
Divide the slaw mixture among 4 containers. Top each with a quarter of the shrimp (about 3 ounces) and ¼ of the sliced avocado. Cover and refrigerate until ready to eat.
To make ahead: Keep the cabbage mixture and dressing for the Spicy Cabbage Slaw separate and wait to combine until ready to eat. If using pre-cooked frozen shrimp, wait to defrost the shrimp until you're ready to eat.
Serving size: 1 cup slaw, ½ cup edamame, 3 oz. shrimp and ¼ avocado
364 calories;19 g fat(3 g sat); 9 g fiber; 20 g carbohydrates; 28 g protein; 41 mcg folate; 137 mg cholesterol; 3 g sugars; 0 g added sugars; 525 IU vitamin A; 12 mg vitamin C; 112 mg calcium; 2 mg iron; 303 mg sodium; 473 mg potassium
Vitamin C (20% daily value)
Carbohydrate Servings: 1½
Exchanges: 3½ lean-protein, 3 fat, 1 vegetable, ½ starch