1 recipe Spicy Cabbage Slaw

2 cups frozen shelled edamame, thawed

1 medium avocado, diced

½ medium lime, juiced

12 ounces peeled cooked shrimp

  1. Make the Spicy Cabbage Slaw. Add the edamame; toss and set aside.
  2. Dice avocado and toss with fresh lime juice.
  3. 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.

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