The Ultimate Belly Fat Burning Salad: How I Shed 25 Kilograms in Just One Month

• ⅓ head of green cabbage, finely shredded

• 1 large carrot, grated or julienned

• 1 fresh cucumber, thinly sliced or julienned

• 1 large red apple, thinly sliced (leave skin on for fiber)

• 1 red onion, thinly sliced into rings

• Juice of ½ lemon (about 2 tbsp)

• 50 ml (approx. 3½ tbsp) extra virgin olive oil

• Salt and black pepper to taste (optional)

Instructions

1. Shred the cabbage – Place the finely shredded cabbage in a large mixing bowl.

2. Add carrot and cucumber – Grate the carrot and slice the cucumber thinly; add to the bowl.

3. Add apple and onion – Thinly slice the red apple and red onion; add them to the bowl.

4. Dress the salad – Squeeze fresh lemon juice over the mixture, then drizzle with olive oil. Add salt and pepper if desired.

5. Toss well – Mix everything until evenly coated.

6. Chill (optional) – For best flavor, refrigerate for 30 minutes to let the ingredients meld.

7. Serve cold – Enjoy as a side dish or add a lean protein (grilled chicken, chickpeas, or tofu) for a complete meal.