Lunch

Edamame Slaw with Peanut and Lime Dressing

Name: Edamame Slaw with Peanut and Lime Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 130 g Edamame beans, shelled; 100 g Red cabbage; 80 g Carrot; 80 g Red pepper; 20 g Spring onion; 1 tbsp (15 g) Peanut butter; Juice of one Lime juice; 1 tbsp (15 g) Soy sauce; 1 tsp (6 g) Sriracha; A handful Fresh coriander; 1 to 2 tbsp, warm Water

Shredded red cabbage, carrot and pepper with edamame in a peanut, lime and soy dressing. Beans, peanuts and raw vegetables; nothing dairy. 22 g of protein for 348 kcal.

Calories: 348kcal
Protein: 22g
Fat: 15g
Carbs: 34g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Gluten
Peanuts
Soya

Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Edamame Slaw with Peanut and Lime Dressing, plated and ready to serve. — The finished recipe. Edamame Slaw with Peanut and Lime Dressing

Ingredients 1 to 6 for edamame slaw with peanut and lime dressing arranged separately on a dark worktop. — Ingredients 1 to 6. 130 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.). 100 g Red cabbage. 80 g Carrot. 80 g Red pepper. 20 g Spring onion. 1 tbsp (15 g) Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)

Ingredients 7 to 11 for edamame slaw with peanut and lime dressing arranged separately on a dark worktop. — Ingredients 7 to 11. Juice of one Lime juice. 1 tbsp (15 g) Soy sauce. 1 tsp (6 g) Sriracha. A handful Fresh coriander. 1 to 2 tbsp, warm Water

Edamame Slaw with Peanut and Lime Dressing, preparation step 1: Boil the edamame from frozen for four minutes, drain and cool. — Step 1. Boil the edamame from frozen for four minutes, drain and cool.

Edamame Slaw with Peanut and Lime Dressing, preparation step 2: Whisk the peanut butter, soy, sriracha and lime juice with the warm water until it is the thickness of double cream. — Step 2. Whisk the peanut butter, soy, sriracha and lime juice with the warm water until it is the thickness of double cream.

Edamame Slaw with Peanut and Lime Dressing, preparation step 3: Shred the cabbage as finely as you can, grate the carrot coarsely and slice the pepper thin. Toss everything through the dressing with the edamame and spring onion and leave for five minutes so the cabbage softens. — Step 3. Shred the cabbage as finely as you can, grate the carrot coarsely and slice the pepper thin. Toss everything through the dressing with the edamame and spring onion and leave for five minutes so the cabbage softens.

The finished edamame slaw with peanut and lime dressing. — Step 4. Coriander over the top. It keeps overnight, and the cabbage is better for it.

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Ingredients

Edamame beans, shelled130 g
Shelled weight. In the pod, about half of what you weigh is pod.
Red cabbage100 g
Carrot80 g
Red pepper80 g
Spring onion20 g
Peanut butter1 tbsp (15 g)
The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.
Lime juiceJuice of one
Soy sauce1 tbsp (15 g)
Sriracha1 tsp (6 g)
Fresh corianderA handful
Water1 to 2 tbsp, warm

Method

Boil the edamame from frozen for four minutes, drain and cool.
Whisk the peanut butter, soy, sriracha and lime juice with the warm water until it is the thickness of double cream.
Shred the cabbage as finely as you can, grate the carrot coarsely and slice the pepper thin. Toss everything through the dressing with the edamame and spring onion and leave for five minutes so the cabbage softens.
Coriander over the top. It keeps overnight, and the cabbage is better for it.

Worth knowing

Edamame is the protein, and at 11 g per 100 g it is the reason this slaw counts as lunch rather than a side.
Peanuts, not tree nuts, in the dressing. Swap to tahini for a sesame version at almost identical numbers.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.