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prep time
8 min
cook time
7 min
ready time
15 min
Low Carb Halloumi and Red Cabbage Salad
This red cabbage salad is packed with Middle Eastern inspired flavours and textures from aromatic herbs and spices and topped with pan fried halloumi.
This is a great lunch option or even side salad.
Net Carbs
8.9 g
Fiber
3.7 g
Total Carbs
12.6 g
Protein
14.3 g
Fats
26.3 g
331 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Halloumi by Pittas
4 ounce
Red Cabbage
1-½ cup
Olive Oil
1-½ tablespoon
Coriander Leaf, Fresh
1 tablespoon
Peppermint, Fresh
1 tablespoon
Baby Spinach
1 cup
Cumin, Seed
1 teaspoon
Almonds, Raw
1 tablespoon, sliced
Reduced Sugar Craisin Dried Cranberries by Ocean Spray
1 tablespoon
Lemon Juice, Fresh
1 tablespoon
Garlic
1 clove
Cumin, Ground
½ teaspoon
Salt, Sea Salt
¼ teaspoon
Black Pepper, Ground
⅛ teaspoon
Recipe Steps
steps 7
15 min
Step 1
Add the cumin seeds and sliced almonds to a dry skillet over a low heat. Toast gently for 2-3 minutes until golden and fragrant. Set aside.Step 2
Heat the skillet over a medium/high heat. Slice the halloumi into two even strips and place in the dry pan. Cook for 2 minutes each side until lightly golden.Step 3
Thinly slice the cabbage and roughly chop the spinach. Add to a serving bowl.Step 4
Roughly chop the cranberries and add to the bowl along with the almonds and cumin seeds.Step 5
Roughly tear in the mint and cilantro and toss everything to combine.Step 6
Crush the garlic and add to a small mixing bowl with the olive oil, lemon juice, ground cumin, salt and pepper. Whisk together to combine.Step 7
Top the salad with the halloumi and drizzle over the dressing to serve.
