Prep
25 min
Total
26 min
Serves
4
INGREDIENTS
- 3 cups shredded red cabbage
- 1 carrot grated
- 1/2 cup chopped cilantro
- 1/4 cup chopped mint
- 2 cups frozen, shelled edamame blanched
Dressing
- 1/4 cup rice vinegar
- 2 tbsp olive oil
- 2 tsp brown sugar
- 1 tsp toasted sesame oil
- sambal oelek to taste
- salt and pepper
Cheese
- 7 oz halloumi cheese cut into 4 large slices
- 1 tbsp olive oil
- toasted sesame seeds optional
METHOD
For the vegetables:
- In a large bowl, combine the cabbage, carrot, cilantro, mint and green onion. Pour three-quarters of the dressing over the vegetables. Season with salt and pepper and toss well. Let rest for 15 minutes.
- Add the edamame to the remaining dressing and toss well. Let rest for another 15 minutes.
For the dressing:
- In a bowl, combine all the ingredients. Set aside.
For the cheese:
- With paper towels, pat dry the cheese slices.
- In a non-stick skillet over medium-high heat, brown the cheese a few seconds on each side in the oil.
- Divide the edamame among 4 shallow bowls. Add the coleslaw and top with the cheese slices. Sprinkle with sesame seeds.
NOTE: To ensure that the halloumi cheese is gluten free, read the list of ingredients.
