Cabbage & Cucumber Salad

 

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

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.

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).

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.

Season & garnish

Taste and adjust salt if needed.

Sprinkle black pepper or chili flakes if you like spice.

Garnish with chopped fresh herbs.

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.