Ingredients
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1 cucumber (medium-sized, fresh, and firm)
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½ teaspoon salt (or to taste)
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1 small onion (red or white, thinly sliced)
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1–2 tablespoons olive oil
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½ head of cabbage (about 300–400 g)
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1 medium carrot (peeled and grated)
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Optional: 1 tablespoon lemon juice or apple cider vinegar for tang
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Optional herbs: fresh dill, parsley, or cilantro for extra flavor
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Optional spice: pinch of black pepper or chili flakes
Instructions
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Prepare the vegetables
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Wash the cucumber, cabbage, and carrot thoroughly.
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Slice the cucumber into thin rounds or half-moons.
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Finely shred the cabbage using a sharp knife or mandoline slicer.
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Peel and grate the carrot.
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Thinly slice the onion.
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Lightly salt the cucumber
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Place sliced cucumber in a bowl with ½ teaspoon salt.
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Let it sit for 5–10 minutes so it releases excess water.
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Drain any liquid before mixing with other veggies (this keeps the salad crunchy).
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Mix the salad
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In a large bowl, combine cucumber, cabbage, carrot, and onion.
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Add olive oil, and if desired, lemon juice or vinegar.
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Toss everything well so the oil coats the vegetables evenly.
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Season & garnish
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Taste and adjust salt if needed.
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Sprinkle black pepper or chili flakes if you like spice.
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Garnish with chopped fresh herbs.
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Serve immediately or refrigerate for 20–30 minutes before serving for a refreshing chilled salad.
Tips for Belly Fat–Friendly Eating
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Eat this salad as your main dinner with a source of lean protein (like grilled chicken, boiled eggs, or chickpeas) for better satiety.
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Avoid pairing it with heavy carbs at night.
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Olive oil provides healthy fats, but keep it at 1–2 tablespoons to avoid excess calories.
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Cabbage and cucumber are both low in calories and high in fiber, helping reduce bloating and improve digestion.