Asian Chopped Salad With Edamame

Asian Chopped Sal;ad With Edamame & Miso Dressing.

Why this is peri-perfect… This salad is proof that eating well doesn’t have to mean hours in the kitchen. A simple bag of coleslaw mix becomes the crunchy, colourful base - no chopping board required. Add in edamame and chicken (or tofu) for a steady hit of protein, and you’ve got a meal that keeps energy and blood sugar balanced through the afternoon. The high-protein peanut lime dressing is the real game-changer: creamy, zesty, and secretly boosted with protein powder to hit that 30g sweet spot. Quick to throw together, satisfying to eat, and designed to keep your hormones - and your busy day - steady. Perfect for a Summery dinner or lunchbox staple.

Ingredients

For the salad:

1 x 400g bag coleslaw mix (shredded cabbage & carrot, undressed)

2 spring onions, finely sliced

2 cups cooked, shelled edamame (about 400g cooked)

200g grilled chicken breast (or 400g firm tofu if plant-based)

Fresh coriander and mint, to taste (optional)

1 tbsp toasted sesame seeds (for garnish)

High-Protein Peanut Lime Dressing:

2 tbsp natural peanut butter

1 tbsp soy sauce or tamari

Juice of 1 lime (or 2 tbsp)

1 tsp sesame oil

1 tsp maple syrup or honey

2 tbsp plain Greek yoghurt

1 scoop (30g) unflavoured or vanilla protein powder (yes — trust the magic)

2–4 tbsp water to thin

Instructions

1.     Make the dressing:
In a small bowl or jar, whisk together all dressing ingredients. Add water slowly until smooth and pourable. Taste and adjust lime/soy balance to your liking.

2.     Build the salad:
In a large bowl, toss together the coleslaw mix, capsicum, spring onion, and edamame. Add herbs if using.

3.     Top & dress:
Divide salad into 4 bowls or containers. Add 50g sliced chicken breast or 100g tofu per serve. Drizzle with dressing and sprinkle with sesame seeds.

4.     Enjoy cold:
Keeps well in the fridge for 2–3 days. The flavour improves as it sits — a total lunchbox hero.

Per serve: 300 calories, 30g protein.