Big Salad Day 6

This salad is all about the kimchi. For those of you who have never tried kimchi, it is delish! I would have to say that it is one of those foods that scares some people. I mean, it’s fermented cabbage. Sounds pretty nasty. It is actually so tasty and so great for your digestive health because of the natural probiotics that occur in fermented foods. It is the star of this salad so don’t scrimp on it. This salad is so packed with fiber and pre & probiotics your colon is going to LOVE you!

kimchi salad

Ingredients:

1/2 a small jicima, skin removed, julienned  *this tastes like a hybrid apple/potato. It is a root vegetable but is sweet and can be eaten raw. It is very high in inulin fiber and low in calories.

4 stalks celery, diced

1/2 small carrot, peeled and julienned

1/2 cup of cooked green lentils *I used Bombay Dine Organic Lentils (in BPA free cans) because I was in a hurry and didn’t want to cook them. Cooked, canned lentils can be pretty mushy. If you can take the time to cook them yourself the texture will be better. Try batch cooking them in a slow cooker at the beginning of the week so you can add them to meals when you’re in a rush

3/4 cup of spicy kimchi (I used Live Organics Kimchi)

5 shrimp, peeled

1 tsp Korean red pepper paste *if you don’t want to go on the hunt for this just mix 1/2 tsp chili flakes, 1/4 tsp chili powder, 1 small clove crushed garlic, 1 tsp grapeseed oil, 1 tsp tamari or coconut aminos

Directions:

In a small bowl, toss shrimp in red pepper paste (or chili mixture). If the paste is too thick just add a teaspoon or so of water to it so it coats the shrimp nicely. Set aside.

Peel jicima and carrot, julienne or chop. I like the long thin strips but, really, it all tastes the same so if it’s easier for you to just chop them go for it. Chop celery. Toss with lentils and kimchi. Sometimes the cabbage leaves in kimchi are huge. If that is the case roughly chop them into smaller pieces before tossing with other ingredients.

In a sauté pan, cook shrimp over medium-high heat until fully opaque. I left my shrimp whole but if I made it again I would chop them up so they are better dispersed in the salad.

Serve allow shrimp to cool. Add to your salad. Enjoy.

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