If you have vegetarian friends or just want a lighter option, this makes a delicious lunch or dinner. Crispy haloumi lends itself to so many flavours, including this mix of sweetness, spice and tang and ready in less than 15 minutes!


250g haloumi cheese
4 cups shredded cabbage
1 small cucumber, sliced into matchsticks
1 carrot, thinly sliced into matchsticks
1 cup fresh bean sprout
¼ cup toasted and chopped cashews
1/3 cup sweet chilli sauce
1 large lemon, juiced
1 tablespoon soy sauce
Fresh sliced chilli, optional
Cilantro, mint or green onions


  1. Combine veggies and cashews in a large bowl and toss to combine. Add sweet chili, soy and lemon and season with black pepper, toss well and set aside to soften slightly.
  2. Slice haloumi into 1cm thick slices. Heat a large pan over medium-high heat with 1 tablespoon of oil.
  3. Cook haloumi on each side for 3-4 minutes or until golden and crisp.
  4. Divide salad between plates, top with haloumi, fresh herbs and green onions.

Serves 3-4


  • If on the road, use a pre-bought coleslaw mix to save time on chopping the individual veggies
  • Make sure you wash bean sprouts well before using, they are a great source of vitamin C but can also be a good source of salmonella so take extra care when using fresh


  • Grilled chicken can be used in place of haloumi
  • Tomatoes, capsicum, radish are all great additions to this salad


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