In a bowl, combine all the ingredients. Set aside.
In a large bowl, combine the cabbage, carrot, cilantro, mint and green onion. Pour three-quarters of the dressing over the vegetables. Season with salt and pepper and toss well. Let rest for 15 minutes.
Add the edamame to the remaining dressing and toss well. Let rest for another 15 minutes.
With paper towels, pat dry the cheese slices.
In a non-stick skillet over medium-high heat, brown
the cheese a few seconds on each side in the oil.
Divide the edamame among 4 shallow bowls. Add the coleslaw and top with the cheese slices. Sprinkle with sesame seeds.
To ensure that the halloumi cheese is gluten free, read the list of ingredients.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.