Cabbage & Cucumber Salad (Belly-Friendly Dinner)

Ingredients

  • 1 cucumber (medium-sized, fresh, and firm)

  • ½ teaspoon salt (or to taste)

  • 1 small onion (red or white, thinly sliced)

  • 1–2 tablespoons olive oil

  • ½ head of cabbage (about 300–400 g)

  • 1 medium carrot (peeled and grated)

  • Optional: 1 tablespoon lemon juice or apple cider vinegar for tang

  • Optional herbs: fresh dill, parsley, or cilantro for extra flavor

  • Optional spice: pinch of black pepper or chili flakes


Instructions

  1. Prepare the vegetables

    • Wash the cucumber, cabbage, and carrot thoroughly.

    • Slice the cucumber into thin rounds or half-moons.

    • Finely shred the cabbage using a sharp knife or mandoline slicer.

    • Peel and grate the carrot.

    • Thinly slice the onion.

  2. Lightly salt the cucumber

    • Place sliced cucumber in a bowl with ½ teaspoon salt.

    • Let it sit for 5–10 minutes so it releases excess water.

    • Drain any liquid before mixing with other veggies (this keeps the salad crunchy).

  3. Mix the salad

    • In a large bowl, combine cucumber, cabbage, carrot, and onion.

    • Add olive oil, and if desired, lemon juice or vinegar.

    • Toss everything well so the oil coats the vegetables evenly.

  4. Season & garnish

    • Taste and adjust salt if needed.

    • Sprinkle black pepper or chili flakes if you like spice.

    • Garnish with chopped fresh herbs.

  5. Serve immediately or refrigerate for 20–30 minutes before serving for a refreshing chilled salad.


Tips for Belly Fat–Friendly Eating

  • Eat this salad as your main dinner with a source of lean protein (like grilled chicken, boiled eggs, or chickpeas) for better satiety.

  • Avoid pairing it with heavy carbs at night.

  • Olive oil provides healthy fats, but keep it at 1–2 tablespoons to avoid excess calories.

  • Cabbage and cucumber are both low in calories and high in fiber, helping reduce bloating and improve digestion.

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