Shredded Mango Cabbage and Halloumi Salad

Total time 28 mins

15 mins preparation time

13 mins cooking time

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.

by Eva Humphries @wholefwarrior

Ingredients

4 portion(s)

unripe (hard) mango

sweetheart cabbage

red onion

1 bunch

of coriander

tomatoes

red chilli

blocks of halloumi, cubed

120 g

of cashews

sea salt and black pepper to season

rapeseed oil for cooking

For the dressing:

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

lime (juice)

3 tbsp

of olive oil

1 tsp

of fish sauce (optional)

2 tsp

of maple syrup

Preparation

Step 1

Preheat the oven to 180 . Pop the cashews on an ovenproof dish and roast until lightly golden, around 10 minutes.

Step 2

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.

Step 3

Finely shred the cabbage and onion. Finely slice the tomatoes and chilli.

Step 4

Peel the mango then slice it into matchsticks. Pick the leaves off the coriander.

Step 5

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.

Step 6

To make the dressing, whisk all of the ingredients together in a small bowl.

Step 7

Pour the dressing over the salad, stir it and divide it between plates.

Step 8

Top with cashews and halloumi to serve.

Recipe-ID: UK135

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