Ingredients:

• 170g cabbage, thinly sliced
• Cold water (enough to soak the cabbage)
• 50g carrots, julienned or thinly sliced
• 1 onion (20g), thinly sliced
• 150g cucumber, thinly sliced
• 100g red chili, thinly sliced
• 60g yellow chili, thinly sliced
• 70g white sugar
• 40ml fish sauce
• 25g chili, finely chopped
• 7 garlic cloves (30g), minced
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Cabbage:

• Start by thinly slicing the cabbage and soaking it in cold water for about 10 minutes. This will help keep the cabbage crisp and fresh. After soaking, drain the cabbage and set it aside.

2. Prepare the Vegetables:

• While the cabbage is soaking, julienne or thinly slice the carrots, onion, cucumber, red chili, and yellow chili. Combine all the vegetables in a large mixing bowl.

3. Make the Dressing:

• In a small bowl, mix together the white sugar, fish sauce, finely chopped chili, minced garlic, and lemon juice. Stir until the sugar is completely dissolved and the dressing is well combined.

4. Toss the Salad:

• Pour the dressing over the prepared vegetables. Toss everything together until the vegetables are evenly coated with the dressing.

5. Serve:

• Serve the salad immediately as a fresh, crunchy side dish. It’s perfect for lunch, dinner, or even as a healthy snack.

FAQs about Cabbage and Cucumber with Carrots

1. Can I use different types of cabbage?

• Yes, you can use different types of cabbage like red cabbage, Napa cabbage, or Savoy cabbage. Each variety will offer a slightly different texture and flavor, but they all work well in this recipe.

2. Can I make this salad without the sugar?

• Yes, if you prefer a sugar-free option, you can omit the sugar or replace it with a natural sweetener like honey, agave syrup, or a sugar substitute that fits your dietary needs.

3. Is this salad suitable for a vegan diet?

• The salad itself is vegan, but the fish sauce in the dressing is not. To make it fully vegan, substitute the fish sauce with soy sauce, tamari, or a vegan fish sauce alternative.

4. How can I reduce the spiciness of the salad?

• If you prefer a milder salad, reduce the amount of chili used, or remove the seeds from the chilies before slicing. You can also add more cucumber or cabbage to balance out the heat.

5. What can I serve with this salad?

• This salad pairs well with grilled meats, fish, or tofu. It can also be served as a side dish with rice or noodles, or as a topping for tacos and wraps.

6. How long does this salad last in the refrigerator?

• The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the vegetables will start to lose their crunch over time.

7. Can I add protein to this salad?

• Yes, you can add cooked chicken, shrimp, tofu, or beans to this salad to make it a more filling meal. Just toss the protein in with the vegetables and dressing.

8. Is there a way to make the salad less salty?

• If the salad tastes too salty, you can reduce the amount of fish sauce or add more vegetables like cucumber and cabbage to dilute the saltiness.

9. Can I prepare the vegetables in advance?

• Yes, you can prep the vegetables ahead of time and store them in the refrigerator. Just keep them separate from the dressing and mix everything together right before serving to keep the salad fresh.

10. What are some variations I can try?

• You can experiment with different vegetables like bell peppers, radishes, or cherry tomatoes. Adding fresh herbs like cilantro, mint, or basil can also give the salad a unique flavor twist.

Cooking Tips:

• Slice Thinly: Thinly slicing the vegetables ensures they absorb the dressing well and have a pleasing texture.
• Cold Water Soak: Soaking the cabbage in cold water keeps it crisp and fresh, which adds to the overall crunchiness of the salad.
• Adjust Sweetness: If you prefer a less sweet salad, reduce the amount of sugar in the dressing to suit your taste.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. However, the salad is best enjoyed fresh.
• Dressing: If making ahead, store the dressing separately and mix with the vegetables just before serving.

Nutritional Facts (per serving):

• Calories: Approximately 150
• Protein: 2g
• Fat: 3g
• Carbohydrates: 30g
• Fiber: 4g
• Sugar: 15g

Conclusion:

This cabbage and cucumber salad with carrots is a flavorful and healthy dish that’s as easy to make as it is beneficial for your diet. The combination of fresh, crunchy vegetables and a tangy, spicy dressing makes it an excellent choice for anyone looking to enjoy a nutritious meal that supports weight loss. Whether you’re trying to burn belly fat or simply want to add more vegetables to your diet, this quick and delicious salad is a must-try!