Cabbage, edamame and grilled halloumi salad

Prep 25 min

Total 26 min

Serves 4

Grilled halloumi adds a touch of Middle Eastern flare to this summer salad. As a bonus, this dish is gluten free!

3 cups

shredded red cabbage

carrot, grated

1/2 cup

chopped cilantro

1/4 cup

chopped mint

2 cups

frozen, shelled edamame, blanched

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

7 oz

halloumi cheese, cut into 4 large slices

1 tbsp

olive oil

toasted sesame seeds, optional

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:

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.