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. 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.

1. 1. Season & garnish

      • Taste and adjust salt if needed.

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

      • Garnish with chopped fresh herbs.

1. 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.