Refreshing Herbal Cucumber Salad

This Crisp Cucumber and Cabbage Salad is not just a meal; it’s a journey to a healthier lifestyle. Packed with the freshness of cucumber and the crunchiness of Chinese cabbage, this salad is designed to invigorate your senses and aid in belly fat loss. Enhanced with the subtle tang of apple cider vinegar and the creamy texture of thick yogurt, each bite is a perfect blend of flavors and nutrition. Ideal for those who are looking to keep their meals light yet fulfilling, this salad promises satisfaction without the guilt.

Crafted with care, this salad incorporates a bouquet of Italian herbs and mustard seeds, bringing a dash of Mediterranean flair to your dinner table. The added crunch of sweet red pepper and the zest of green onions make every spoonful a delightful experience. Whether served chilled or at room temperature, this salad is your answer to a quick, healthy, and flavorful dinner, proving that eating well doesn’t have to be complicated or time-consuming. Dive into a bowl of this refreshing salad and watch as it becomes a staple in your daily routine.

Full Recipe:


  • Chinese cabbage, shredded
  • 1 cucumber, thinly sliced
  • Salt to taste
  • Sweet red pepper, sliced
  • Olive oil for cooking
  • 1 onion, finely chopped
  • 1 small spoon of sugar
  • Green onion, chopped
  • 3 tablespoons of thick yogurt
  • 1 small spoon of dried tomatoes, chopped
  • 1 small spoon of Italian herbs
  • 2 tablespoons of mustard seeds
  • 2 tablespoons of apple cider vinegar
  • 1 clove of garlic, minced



  1. In a large bowl, combine the shredded Chinese cabbage and sliced cucumber. Sprinkle with salt and let it sit for 10 minutes.
  2. In a skillet, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and sweet red pepper for 3 minutes.
  3. Add the small spoon of sugar and continue to sauté for an additional 4 minutes.
  4. Squeeze out the excess liquid from the cabbage and cucumber mixture and add it to the skillet. Cook for a few minutes until slightly softened.
  5. Remove the skillet from the heat and let the mixture cool slightly.
  6. In a separate bowl, mix together the thick yogurt, dried tomatoes, Italian herbs, mustard seeds, apple cider vinegar, and minced garlic.
  7. Add the yogurt dressing to the cooled cabbage and cucumber mixture. Toss well to combine.
  8. Garnish with chopped green onions.

Serve the salad chilled or at room temperature.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 120 kcal | Servings: 4 servings

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