Vietnamese Halloumi Salad

Instructions

1. 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. 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. 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. 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. 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. 6

   Serve chilled and enjoy!

   Tip: This salad is perfect as a light and refreshing appetizer or side dish.

7. 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.