Shredded Mango Cabbage and Halloumi Salad
This summery salad not only tastes amazing, but is very good for you too! Use Kikkoman Tamari in place of the naturally brewed soy sauce if you are on a wheat-free diet. And if you are vegan switch the Halloumi for Tofu and leave out the fish sauce.
- Preparation Time15 mins
- Cooking Time13 mins
- 1 unripe (hard) mango
- 1 sweetheart cabbage
- 1/2 red onion
- a bunch of coriander
- 2 tomatoes
- 1 red chilli
- 2 blocks of halloumi, cubed
- 120g of cashews
- sea salt and black pepper to season
- rapeseed oil for cooking
For the dressing:
- 1 tablespoon of Kikkoman Naturally Brewed Soy Sauce
- juice of 1 lime
- 3 tablespoons of olive oil
- 1 teaspoon of fish sauce (optional)
- 2 teaspoons of maple syrup
Preheat the oven to 180 . Pop the cashews on an ovenproof dish and roast until lightly golden, around 10 minutes.
Put a frying pan on a high heat with a splash of rapeseed oil. Add the halloumi cubes and cook until coloured all around. Set aside to cool slightly.
Finely shred the cabbage and onion. Finely slice the tomatoes and chilli.
Peel the mango then slice it into matchsticks. Pick the leaves off the coriander.
Put all of the sliced/ shredded ingredients and the coriander leaves into a large bowl and season well with sea salt and black pepper. Stir to mix it.
To make the dressing, whisk all of the ingredients together in a small bowl.
Pour the dressing over the salad, stir it and divide it between plates.
Top with cashews and halloumi to serve.
Created by Eva Humphries @wholefwarrior