Description
This cucumber salad with Chinese cabbage is crisp, light, and ideal for belly fat loss. Hydrating, detoxifying, and full of flavor!
Ingredients
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2 cups thinly sliced Chinese cabbage (Napa cabbage)
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1 large cucumber, thinly sliced or spiralized
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1 medium carrot, julienned (optional)
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2 green onions, chopped
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1 tablespoon rice vinegar or apple cider vinegar
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1 teaspoon sesame oil
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1 clove garlic, minced
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1 teaspoon fresh grated ginger
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Pinch of chili flakes (optional)
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Salt and pepper, to taste
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Toasted sesame seeds for garnish
Instructions
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In a large mixing bowl, combine Chinese cabbage, cucumber, carrot, and green onions.
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In a small bowl, whisk together vinegar, sesame oil, garlic, ginger, chili flakes, salt, and pepper.
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Pour the dressing over the vegetables and toss thoroughly.
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Let the salad sit for 10–15 minutes so flavors can develop.
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Sprinkle with toasted sesame seeds just before serving.
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Serve chilled or at room temperature.
Notes
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Use seedless cucumber or remove seeds to avoid excess water.
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Drain excess liquid before serving if the salad sits too long.
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Add protein like shredded chicken, tofu, or edamame for a fuller meal.
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Meal prep friendly: Store dressing separately and toss before serving.
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For extra crunch, add thinly sliced bell peppers or shredded red cabbage.
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Want more spice? Add fresh chili, sriracha, or wasabi to the dressing.
- Prep Time: 10minutes
- Cook Time: 0minutes