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.
Prepare Spicy Cabbage Slaw. Add edamame; toss and set aside.
Toss avocado with lime juice in a small bowl.
Divide the slaw mixture among 4 containers. Top each with ¼ of the shrimp (about 3 ounces) and ¼ of the avocado. Cover and refrigerate until ready to eat.
To make ahead: Keep cabbage mixture and dressing for the Spicy Cabbage Slaw separate and wait to combine until ready to eat. If using precooked frozen shrimp, wait to defrost the shrimp until you're ready to eat.
Serving size: 1 cup slaw, ½ cup edamame, 3 oz. shrimp & 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