Quick Kimchee with Grilled Shrimp
This version of a classic kimchee is quick and easy. It features green onion, fresh ginger, Napa cabbage and red pepper.
4 oz. Napa cabbage, julienned
1 oz. onion, julienned
1⁄2 oz. red pepper, small dice
1 green onion, chopped
1⁄2 oz. chili oil
1⁄2 oz. sesame oil (optional for allergy consideration)
1⁄2 oz. rice wine vinegar
1⁄2 tsp. fresh ginger, chopped
Salt, sugar and touch of red pepper flakes
3 lightly seasoned and grilled jumbo shrimp, cut in half
2 dried Thai chilies (optional for garnish)
1. Mix together all ingredients except shrimp and Thai chilies. Let cabbage mixture marinate for one hour.
2. Compose salad with kimchee on bottom, and top with shrimp and chilies.
Recipe by Noble and Greenough School, Dedham, Mass. (Flik Independent School Dining)