Indonesian Halloumi Salad
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This Indonesian halloumi salad has become my go to when I want something that tastes restaurant quality but comes together in under an hour. The beauty of this dish is how simple it really is, since most of the prep is just chopping and grating vegetables you probably already have at home. I love using halloumi because it has a high melting point, so it gets beautifully golden and crispy without falling apart, giving you that wonderful contrast against the fresh, crunchy slaw. The red cabbage is packed with antioxidants and vitamin C, which makes this salad feel as nourishing as it is delicious. The peanut oil and lime dressing brings everything together with that authentic Southeast Asian flavor I crave, and honestly, once you taste this combination, you'll find yourself making it again and again.
Ella x
Ingredients
- 200halloumi cheese
- 2mixed greens
- 400 shreddedred cabbage
- 150 peeled and gratedcarrots
- 100 thinly slicedred onion
- 20 choppedcilantro
- 50 for dressingpeanut oil
- 50 freshly squeezedlime juice
- 10 for dressingfish sauce
- 20sesame seeds
- 50 gratedpalm sugar
- 20 for dressingrice vinegar
Detail level
Instructions
- 1
Cut the halloumi cheese into 1-inch (2.5 cm) cubes and set aside.
Tip: Use a sharp knife for best results.
- 2
In a large bowl, combine the mixed greens, shredded red cabbage, grated carrots, and thinly sliced red onion.
Tip: Massage the vegetables with your hands to release their natural juices.
- 3
In a small bowl, whisk together the peanut oil, lime juice, fish sauce, palm sugar, and rice vinegar to make the dressing.
Tip: Adjust the dressing to taste by adding more lime juice or fish sauce.
- 4
Add the chopped cilantro and grated palm sugar to the salad and toss to combine.
Tip: Sprinkle the sesame seeds on top of the salad as a garnish.
- 5
Arrange the halloumi cubes on top of the salad and drizzle with the dressing.
Tip: Serve immediately and enjoy!
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