I love how quick and easy this salad is to make. It requires no cooking, just chopping, tossing, and serving. It’s fresh, light, and full of natural ingredients that help support digestion and reduce bloating. The cabbage gives it crunch, the apple adds natural sweetness, and the lemon juice gives it a tangy kick. It’s the kind of meal I enjoy when I want to stay on track but still crave flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/3 head of cabbage, finely shredded
1 large carrot, julienned or grated
1 fresh cucumber, julienned or sliced thinly
1 large red apple, julienned or sliced thinly
1 red onion, sliced into thin rings
Juice of 1 lemon
50 ml of extra virgin olive oil
Directions
I start by finely shredding the cabbage and placing it in a large mixing bowl.
Then, I julienne or grate the carrot and add it in with the cabbage.
Next, I thinly slice the cucumber, apple, and red onion, and toss them all into the bowl.
I squeeze the juice of one lemon over the salad and drizzle the olive oil on top.
I mix everything together thoroughly until all the veggies and fruit are well coated in the dressing.
I let the salad sit for 5–10 minutes before serving, to allow the flavors to blend and the cabbage to soften slightly.
Servings and timing
This salad makes about 2 large servings or 3–4 smaller side servings. It takes just 10 minutes to prepare, making it ideal for lunch, a light dinner, or a quick midday reset.
Variations
When I want to change things up, I add chopped herbs like parsley or cilantro for more freshness. Sometimes I sprinkle in flaxseeds or chia seeds for a nutritional boost. If I’m craving protein, I’ll top it with grilled chicken or boiled eggs. And when apples aren’t available, I swap them out for pears or even a handful of pomegranate seeds.
Storage/Reheating
This salad is best enjoyed fresh, but I do store leftovers in an airtight container in the fridge for up to 24 hours. The lemon juice helps keep the apples from browning too quickly, and the flavors continue to blend nicely. I don’t reheat it, as it’s meant to be enjoyed cold.
FAQs
Can I eat this salad every day?
Yes, I’ve eaten this salad daily during my weight loss journey. It’s light, full of fiber, and keeps me feeling full. I just make sure to pair it with other balanced meals throughout the day.
What makes this salad good for burning belly fat?
It’s low in calories, high in fiber, and supports digestion. The raw veggies help me feel full longer, and the lemon and olive oil dressing supports hydration and metabolism.
Can I make this salad ahead of time?
I can prep the ingredients a few hours ahead, but I add the lemon juice and olive oil just before serving to keep everything crisp and fresh.
Is it okay to add protein?
Definitely. I’ve added grilled chicken, chickpeas, or boiled eggs to make it a more complete meal. Just keep it lean if weight loss is the goal.
What if I don’t like raw onion?
If the raw onion flavor is too strong, I soak the sliced onion in cold water for 10 minutes before adding it to the salad. It mellows the sharpness without losing the crunch.
Conclusion
This fat-burning salad is simple, tasty, and refreshing — a great companion for anyone working toward health goals. With fresh vegetables, natural sweetness from the apple, and a bright, clean dressing, it keeps me feeling full, light, and energized. It’s more than a salad; it’s a healthy habit that helped change my lifestyle.
