Introduction

This refreshing and nutritious cabbage and cucumber salad is a perfect addition to your dinner routine, especially if you’re looking to lose belly fat. Packed with fiber, vitamins, and healthy fats, this salad is not only delicious but also incredibly healthy. The combination of fresh vegetables, nuts, and a tangy dressing makes it a delightful meal that you’ll enjoy every day.

Ingredients

• 1/3 white cabbage
• 1/4 teaspoon salt
• 1-2 cucumbers
• 1/4 teaspoon salt
• 1/2 onion
• 1 teaspoon rice vinegar
• 1/3 red cabbage
• 1 carrot
• 20g walnuts
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons mustard (grainy recommended)
• 1 teaspoon soy sauce

Step-by-Step Instructions

Step 1: Prepare the White Cabbage

1. Wash the white cabbage thoroughly.
2. Divide the cabbage into three parts. Use one third for this salad and reserve the other two thirds for other recipes.
3. Finely chop the chosen third of the white cabbage.

Step 2: Prepare the Cucumbers

1. Wash the cucumbers and cut off both ends.
2. Slice the cucumbers into thin rounds.
3. Place the cucumber slices in a bowl and sprinkle with 1/4 teaspoon of salt. Mix well and set aside.

Step 3: Prepare the Onion and Carrot

1. Cut the onion in half. Reserve one half for another use.
2. Finely chop the remaining half of the onion.
3. Place the chopped onions in a bowl and cover with cold water to reduce bitterness.
4. Meanwhile, clean and wash the carrot, then grate it finely.

Step 4: Prepare the Red Cabbage

1. Wash and cut the red cabbage into three parts. Use one third for this salad.
2. Finely chop the chosen third of the red cabbage.
3. Combine the grated carrot and both types of cabbage in a large bowl.

Step 5: Combine the Vegetables

1. Drain the juice from the cucumbers and add the cucumbers to the bowl with the other vegetables.
2. Strain the onions and add them to the bowl with the cabbage, carrots, and cucumbers.

Step 6: Add the Walnuts

1. Chop the walnuts finely.
2. Add the chopped walnuts to the bowl with the vegetables.

Step 7: Prepare the Dressing

1. Crush the garlic using a garlic press or grate it finely.
2. In a small bowl, mix the garlic with 2 tablespoons of olive oil and 1 tablespoon of honey.
3. Add 2 tablespoons of mustard (grainy recommended) and 1 teaspoon of soy sauce to the mixture.
4. Stir well to combine all ingredients into a smooth dressing.

Step 8: Mix and Serve

1. Pour the dressing over the salad and mix well to ensure all ingredients are evenly coated.
2. Serve immediately or chill in the refrigerator for a more refreshing taste.

Nutritional Information

• Calories: 180 per serving
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 17g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 3g

Serving Suggestions

This cabbage and cucumber salad can be enjoyed on its own as a light dinner or paired with grilled chicken or fish for a more substantial meal. The fresh and crunchy texture, combined with the tangy and slightly sweet dressing, makes it a delightful dish that you won’t get tired of.

Storage Tips

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld together, making the salad even tastier the next day. Just give it a good stir before serving.