Servings & Timing
Serves: 4
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients List
For the Salad:
- 2 cups shredded cabbage (green or Napa)
- ½ cucumber, thinly sliced
- ½ red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 tablespoons fresh dill or parsley, chopped (optional)
For the Dressing:
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Instructions
1. Prepare the Salad
In a large bowl, combine the shredded cabbage, sliced cucumber, red bell pepper, and chopped green onions. Add the fresh dill or parsley, if using.
2. Make the Dressing
In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, apple cider vinegar (or lemon juice), Dijon mustard, garlic powder, salt, and black pepper until smooth and well-combined.
3. Toss & Serve
Pour the dressing over the salad and toss everything together until the veggies are well-coated with the dressing.
4. Chill (Optional)
You can chill the salad in the fridge for 10–15 minutes before serving, but it can be served immediately as well.
Nutrition (Approximate per serving)
Calories: 90
Protein: 3g
Carbs: 8g
Fat: 6g
Fiber: 3g
Sugar: 3g
Benefits
- Low in Calories: Ideal for a light dinner or side dish that won’t leave you feeling sluggish.
- High in Fiber: Cabbage and cucumber provide fiber that aids in digestion and helps you feel full longer.
- Healthy Fats: Olive oil and mayonnaise (or Greek yogurt) provide healthy fats that promote satiety.
- Anti-Inflammatory Ingredients: Apple cider vinegar and mustard add a tangy punch while supporting digestive health.
Additional Notes
- Use Greek Yogurt: For a lighter, protein-packed dressing, Greek yogurt can be substituted for mayonnaise.
- Customize the Veggies: Add other veggies like shredded carrots or radishes for extra crunch and nutrients.
- Adjust the Dressing: If you prefer a creamier dressing, add more mayo or yogurt; for a tangier flavor, increase the apple cider vinegar or lemon juice.
Dietary Info
High-Protein Option: Yes (if using Greek yogurt)
Low-Carb: Yes
Gluten-Free: Yes
Dairy-Free Option: Yes (with Greek yogurt substitute)
Brief Introduction
This Cucumber Salad is a perfect, nutritious, and refreshing dinner option that can aid in belly fat loss when included in a balanced diet. With its crunchy veggies and tangy dressing, it makes for a light and satisfying meal. Plus, it’s quick and easy to prepare, making it a great choice for a busy weeknight or meal prep.
Step-by-Step Cooking Guide
- Prep the Veggies: Shred, slice, and chop everything evenly for a well-balanced salad.
- Whisk the Dressing: Make sure the dressing is smooth and fully combined before tossing with the veggies.
- Toss Gently: Don’t over-mix the salad to avoid wilting the veggies; just toss to coat.
Ingredient Details & Substitutions
- Cabbage: You can use Napa cabbage for a milder flavor or regular green cabbage for a crunchier texture.
- Cucumber: Use a regular cucumber, or for extra crunch, opt for Persian or English cucumbers.
- Dressing Base: For a dairy-free option, use vegan mayo and coconut yogurt instead of Greek yogurt.
Recipe Variations & Serving Suggestions
- Add Protein: Toss in some grilled chicken, shrimp, or chickpeas for a heartier meal.
- Top with Seeds: Add chia seeds, sunflower seeds, or pumpkin seeds for an extra crunch and nutrient boost.
- Serve with Avocado: For added healthy fats, serve the salad with a few slices of avocado on top.
Storage & Make-Ahead
- Refrigerate: Store the salad in an airtight container in the fridge for up to 2–3 days.
- Make-Ahead: The dressing can be made ahead and stored separately in the fridge. Toss with the salad just before serving.
