Kim Chee with Grilled Shrimp


  • 4 oz. Napa Cabbage, julienne

  • 1 oz. onions, julienne

  • 1/2 oz. red bell pepper, small diced

  • 1 each green onion, chopped

  • ½ oz. chili oil

  • ½ oz. sesame oil (optional for allergy consideration)

  • ½ oz. rice wine cinegar

  • 1/2 tsp. fresh ginger, chopped

  • To taste, salt, sugar and red pepper flakes

  • 2 dried Thai chilies (optional garnish)

  • 3 lightly seasoned and grilled jumbo shrimps, cut in half


  1. Mix together all ingredients for the Kim Chee salad. Let stand for an hour to marinate. Compose salad with the Kim Chee on the bottom and topped with the shrimp and chilies.

Serves 2.

Recipe by Matthew B., Flik Independent School Dining Director of Dining Services

#nutfree #glutenfree #entrees

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