Vietnamese Halloumi Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My family's favorite weeknight dinner is this Vietnamese halloumi salad, and honestly, it's become a go to because it comes together in under an hour with ingredients you probably already have. The crispy pan fried cheese paired with fresh herbs and a tangy lime dressing feels like you've spent way more effort than you actually have. I love using mint in here because it's not just delicious but also aids digestion, making this such a wholesome meal. The beauty of this recipe is its simplicity and affordability, plus it works as either a light lunch or a satisfying dinner that everyone at my table actually gets excited about.
Ella x
Ingredients
- 250halloumi cheese
- 1red onion(thinly sliced)
- 2cucumber(thinly sliced)
- 200carrots(grated)
- 100mint leaves(chopped)
- 100peanuts(chopped)
- 50lime juice(freshly squeezed)
- 20fish sauce(use store-bought or homemade)
- 20rice vinegar(store-bought or homemade)
- 10chili flakes(optional, adjust to taste)
Detail level
Instructions
- 1
Cut the halloumi cheese into small cubes and place on a plate. Add the thinly sliced red onion and cucumber.
Tip: Use a mandoline to slice the onion and cucumber evenly.
- 2
In a separate bowl, mix together the grated carrots, chopped mint leaves, and chopped peanuts.
Tip: Adjust the amount of peanuts to your liking.
- 3
In a small bowl, whisk together the lime juice, fish sauce, and rice vinegar until well combined.
Tip: If using homemade fish sauce, let it cool before using.
- 4
Drizzle the dressing over the salad and toss to coat. If desired, sprinkle with chili flakes for added heat.
Tip: Adjust the amount of chili flakes to your desired level of spiciness.
- 5
Arrange the halloumi cubes on top of the salad, and garnish with additional mint leaves and peanuts if desired.
Tip: Serve immediately, or refrigerate for up to 2 hours before serving.
- 6
Serve chilled and enjoy!
Tip: This salad is perfect as a light and refreshing appetizer or side dish.
- 7
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tip: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
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