Kimchi and red cabbage coleslaw with grilled shrimp

Kimchi is a powerhouse food, packed with live probiotic cultures that are fantastic for our intestinal system and our digestion. I love using Kimchi to spice up this flavourful and summery dish, and quite frankly once you add kimchi to your coleslaw you will never go back. This dish is packed with fresh aromatic herbs, tangy fermented flavours and robust juicy shrimp. Shrimp are rich in iodine which is required for proper thyroid function as well as brain health. Shrimp are also perfect for grilling. Give this recipe a try at your next summer bbq cookout. 

Ingredients for coleslaw:

• 4 cups shredded red cabbage
• 2 cups shredded carrots
• 4 scallions thinly sliced
• 1 cup kimchi roughly chopped (either store bought or homemade)
• 1/2 cup cilantro roughly chopped
• 2 tsp toasted sesame seeds (optional)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp rice vinegar 
• 1 tbsp coconut sugar
• Salt to taste 

Ingredients for shrimp:

• 24 large shrimp (pealed and deveined)
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 1/2 tbsp rice vinegar 
• 1 tsp garlic powder
• Big pinch of black pepper

Directions for coleslaw: 

• Begin by thinly slicing or shredding both carrots and cabbage into a thin coleslaw consistency (fine julienne). Slice scallions into thin rounds and roughly chop both kimchi and cilantro. Place all ingredients in a bowl.
• In a small separate bowl combine sesame oil, soy sauce, rice vinegar and coconut sugar. Mix well until coconut sugar has been dissolved. 
• Place on top of coleslaw base and mix thoroughly to combine. Allow to sit for a minimum of 20 minutes before serving. Once it has been sitting mix well and add salt to taste before serving, if needed. 

Directions for shrimp:

• Combine shrimp in a large bowl with the fish sauce, coconut sugar, rice vinegar, garlic powder and black pepper. Allow to sit for 10 minutes to marinate, it is important not to let marinate longer than 30 minutes as the acid in the vinegar will start to cook the shrimp. 
• Add shrimps to a skewer and lightly drizzle with a neutral tasting oil before placing on a hot grill, I used avocado oil. 
• Cook shrimp on high heat for 2-3 minutes per side. You will know the shrimp are done when they have turned pink, have a slight charr and have curled in slightly. 
• To serve add coleslaw to a plate, top with shrimp and toasted sesame seeds. Shrimps can even be chilled before serving if you are bringing this to a potluck or bbq party. Enjoy!