Whenever I am in the produce section, it’s hard to pass by the red cabbages without admiring their beautiful purple color and knowing how incredibly delicious and healthy they are, both cooked and raw. 

Ingredients:

• 1 small red cabbage, finely shredded
• 2 ripe peaches cut into small cubes or thin pieces
• 4 pieces of halloumi ¼ inch slices roasted in a nonstick dry pan
• 1 small red onion, thinly sliced
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• Salt  to taste

Instructions:

Bring everything together in a deep bowl and mix.

Tips:

• This salad can be made a day in advance and stored in the refrigerator. The flavors will deepen, and the cabbage will become more tender.
• You can also serve a salad bowl and leave the halloumi cheese on top.