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Cook 1 1/2 ounces whole-grain angel hair pasta according to package directions.
Meanwhile, to a medium skillet over medium heat, add 2 tablespoons chunky peanut butter, 1 tablespoon water, 1 tablespoon lime juice, 2 teaspoons brown sugar, and a pinch salt; heat 1 minute, stirring until smooth.
Add 1 1/2 cups packaged shredded rainbow slaw and 1/2 cup frozen edamame, thawed and shelled; cook, stirring, 4 minutes.