Cucumber & Kimchi Noodle Salad with Shrimp
An antioxidant powerhouse, kimchi is brimming with vitamins A, B and C, which are important for immunity and vision, cell metabolism and collagen production.
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Kimchi is king: Loaded with lactobacilli, the same healthy bacteria found in sauerkraut and yogurt, kimchi is a powerful force for gut and digestive health. An antioxidant powerhouse, spicy-sour kimchi is brimming with vitamins A, B and C, which are important for immunity and vision, cell metabolism and collagen production, respectively. Add this versatile superfood to eggs, sandwiches, stews, stir-fries and grain bowls.
- 12 oz brown rice spaghetti or soba (aka buckwheat) noodles
- 2 tbsp reduced-sodium tamari
- 2 tbsp rice vinegar (TIP: Look for brands that are unseasoned.)
- 2 tbsp toasted sesame oil
- 2 tbsp raw honey
- 12 oz frozen cooked large shrimp (peeled, deveined and tails on), thawed and drained
- 3 cups shredded green cabbage
- 2 cups julienned English cucumber
- 3/4 cup all-natural kimchi, chopped, plus 2 tbsp brine (TIP: Look for brands that don’t contain MSG or added preservatives.)
- Sea salt and ground black pepper, to taste
- 4 green onions, thinly sliced
- 2 tbsp toasted crushed unsalted peanuts
- Cook noodles according to package directions. Drain, mist with cooking spray and cool to room temperature on a tray.
- Meanwhile, prepare dressing: In a small bowl, combine tamari, vinegar, oil and honey. Remove 2 tbsp dressing and transfer to a medium bowl; add shrimp and toss.
- In a large bowl, combine noodles, cabbage, cucumber, kimchi with brine and remaining dressing, tossing until combined. Season with salt and pepper. Divide salad among bowls and top evenly with shrimp, onions and peanuts.
- Serving Size 1/8 of recipe
- Calories 283
- Carbohydrate Content 41 g
- Cholesterol Content 80 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 315 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g