Slim & Satisfy: The Flat-Belly Cucumber Salad You’ll Want Every Night

Wash and prep the vegetables. Thoroughly rinse the cabbage, cucumber, and red bell pepper.
Slice the vegetables. Use a sharp knife or mandoline for thin, even slices. Shred the cabbage finely.
Mix in a bowl. Add all veggies to a large mixing bowl.
Season and toss. Add lemon juice or vinegar, a dash of olive oil (if using), and salt and pepper. Mix until well coated.
Let it rest (optional). For a more marinated flavor, let the salad sit for 10–15 minutes before serving.

Serve chilled for a crisp, refreshing bite.
This salad is perfect as a light dinner or side dish with grilled tofu, chickpeas, or lean protein.
Storage: Keep in an airtight container in the fridge for up to 24 hours. For best texture, keep dressing separate until ready to eat.
Not recommended for freezing.