This Spicy Cabbage, Carrot, and Cucumber Salad is a flavorful and crunchy dish that packs a punch while being incredibly nutritious. Known for its metabolism-boosting properties, this salad combines fresh cabbage, cucumbers, and carrots with vibrant chili peppers and a tangy fish sauce dressing. The high fiber content of the cabbage, cucumbers, and carrots helps with digestion, while the chili peppers can help speed up your metabolism, making this a great choice for those looking to burn belly fat. Whether you enjoy it as a refreshing side dish or a light meal, this salad is quick, easy, and super delicious!

Full Recipe:

Ingredients

Main Ingredients:

• Cabbage: 170g, finely shredded
• Cold Water: As needed, for rinsing
• Carrots: 50g, julienned
• Onion: 1 small onion (20g), thinly sliced
• Cucumber: 150g, sliced thinly
• Red Chili: 100g, finely chopped
• Yellow Chili: 60g, finely chopped
• White Sugar: 70g
• Fish Sauce: 40ml
• Chili Flakes: 25g

Step-by-Step Instructions

1. Prepare the Vegetables

• Cabbage: Begin by finely shredding the cabbage into thin slices. Place the shredded cabbage into a bowl of cold water for a few minutes. This helps to crisp it up. After soaking, drain the cabbage and pat it dry with paper towels.
• Carrots: Peel and julienne the carrots into thin strips. You can use a vegetable peeler or mandolin slicer for consistency.
• Onion: Slice the small onion into thin rings.
• Cucumber: Thinly slice the cucumber, either into rounds or half-moons, depending on your preference.

2. Prepare the Chili Peppers

• Take the red and yellow chili peppers and finely chop them. If you prefer less heat, you can remove the seeds before chopping. The chili peppers add a nice spicy kick that elevates the dish.

3. Make the Dressing

• In a small bowl, combine 40 ml of fish sauce, 70g of white sugar, and 25g of chili flakes. Stir until the sugar dissolves completely. This dressing brings together the sweet, salty, and spicy elements that make this salad so vibrant.

4. Mix the Salad

• In a large mixing bowl, combine the shredded cabbage, julienned carrots, sliced onions, and cucumbers. Add the chopped red and yellow chilies for that spicy flavor.
• Pour the prepared fish sauce and chili dressing over the vegetables.
• Toss everything together until the vegetables are well-coated with the dressing.

5. Serve

• Transfer the salad to a serving bowl and let it sit for 10-15 minutes to allow the flavors to meld together. This rest time also helps soften the vegetables slightly.
• Garnish with additional chili flakes or herbs like cilantro if desired.

Cooking Tips

• Adjust the Spice Level: If you prefer a milder flavor, you can reduce the amount of chili peppers or remove the seeds from the peppers. Conversely, for a spicier kick, increase the chili flakes or add more fresh chilies.
• Use Cold Water for Crispier Vegetables: Soaking the cabbage in cold water helps it stay crisp and refreshing. This step is especially useful if you’re preparing the salad ahead of time.
• Sugar Substitutes: If you want a healthier option, you can replace white sugar with honey or coconut sugar for a more natural sweetness.
• Adding Protein: For a more filling meal, you can add some grilled chicken, shrimp, or tofu to this salad. It complements the fresh vegetables and spicy dressing perfectly.
• Make Ahead: This salad can be made ahead of time. However, for the freshest taste, add the dressing right before serving.

Storage

• Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the vegetables may lose some of their crispiness over time.
• Do Not Freeze: This salad is not suitable for freezing as the vegetables will become too soft and lose their texture when thawed.

Nutritional Facts (Per Serving)

• Calories: 120 kcal
• Protein: 2g
• Carbohydrates: 20g
• Sugar: 14g
• Fat: 3g
• Fiber: 4g
• Vitamin A: 65% of the Daily Value (from the carrots and chilies)
• Vitamin C: 110% of the Daily Value (from the cabbage and peppers)
• Sodium: 950mg (due to the fish sauce)
• Calcium: 6% of the Daily Value

This salad is low in calories and fat, making it ideal for those seeking a light and healthy meal. It’s rich in vitamins A and C, which support a healthy immune system and skin health.

 

FAQs

1. Can I substitute the fish sauce with something else?
   • Yes, if you don’t have fish sauce or prefer a vegetarian option, you can use soy sauce or tamari. It will alter the flavor slightly but will still be delicious.
2. Is this salad suitable for a low-carb diet?
   • Yes, this salad is relatively low in carbs, with most of the carbohydrates coming from the vegetables. However, you may want to reduce the sugar or use a sugar substitute if you’re strictly counting carbs.
3. Can I add other vegetables to this salad?
   • Absolutely! This salad is highly versatile. You can add vegetables like bell peppers, radishes, or even shredded beets for more color and nutrition.
4. How spicy is this salad?
   • This salad is moderately spicy due to the fresh chilies and chili flakes. If you’re sensitive to spice, you can reduce the amount of chili used.
5. Can I meal prep this salad?
   • Yes, you can prepare the salad components ahead of time and store them separately. Keep the dressing separate from the vegetables to maintain their crispness. When ready to serve, simply toss everything together.

Conclusion

This Spicy Cabbage, Carrot, and Cucumber Salad is an excellent way to add a healthy, flavorful, and fat-burning meal to your diet. It’s packed with fresh, crunchy vegetables, complemented by the heat of chili peppers and the umami richness of fish sauce. Not only is it a breeze to prepare, but it’s also versatile enough to accompany many different meals or serve as a light main dish. Whether you’re looking to lose weight or simply enjoy a refreshing and spicy dish, this salad will become a regular on your menu. Serve it for lunch, dinner, or even as a healthy snack, and you’ll find yourself craving its zesty and refreshing flavors day after day!