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Source of vitamins C and K
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (shredded) of Cabbage and radicchio salad (90 g) has 20 calories. That works out to 22 calories per 100 g. It contains 4.6 g of carbs, 1.2 g of protein, 0.2 g of fat and 2.1 g of fiber. Its 51.8 µg of Vitamin K covers 43% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (shredded) · 90 g
20
KCAL / 90G
Carbs
4.6g
· 2% DV
Protein
1.2g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 19% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 20 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 14 mg | 1% |
| Total carbohydrate | 4.6 g | 2% |
| Fiber | 2.1 g | 8% |
| Protein | 1.2 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (shredded) | 90 g | 20 kcal |
| ½ cup (shredded) | 45 g | 10 kcal |
| 100 g | 100 g | 22 kcal |
| 1 serving (small) | 120 g | 26 kcal |
| 1.5 cup (shredded) | 135 g | 30 kcal |
| 2 cup (shredded) | 180 g | 40 kcal |
| 1 serving (medium) | 180 g | 40 kcal |
| 1 serving (large) | 250 g | 55 kcal |
Calculated from 22 calories per 100 g.
Keep the vegetables dry and add the dressing just before serving. For cabbage and radicchio salad, wash and thoroughly dry the leaves before slicing; dressing them early draws out moisture and softens their crisp texture.
A tangy vinaigrette pairs well with cabbage and radicchio salad because acidity balances radicchio’s bitterness. Whisk olive oil with lemon juice or vinegar, then season with salt and pepper. Add it gradually so the leaves are coated without becoming soggy.
Yes, a mild bitterness is normal because radicchio naturally tastes bitter. In cabbage and radicchio salad, balance it with a tangy dressing and, if desired, a little sweetness from fruit or honey; using less radicchio also makes the flavor gentler.
Yes, you can prepare the vegetables ahead, but keep them separate from the dressing until serving. Store the washed, thoroughly dried cabbage and radicchio in a covered container in the refrigerator; this helps the salad retain its crunch.
Cabbage and radicchio salad is best eaten within a day once dressed, as the leaves gradually soften. Refrigerate leftovers promptly in a covered container and discard them if their smell, appearance, or texture has changed.
Yes, red cabbage works well in cabbage and radicchio salad and adds extra crunch and color. Its flavor is more pronounced than green cabbage, so taste the finished salad before adding more dressing or seasoning.
Slice both vegetables into thin, even ribbons for cabbage and radicchio salad. Remove the tough cabbage core and any damaged outer leaves first; thinner slices are easier to eat and allow the dressing to coat the leaves evenly.
Cabbage and radicchio salad pairs well with roasted vegetables, beans, grilled foods, and rich main courses. Its crisp texture and pleasantly bitter edge provide contrast, so it can also work as a fresh side dish alongside sandwiches.
You can massage the cabbage if you prefer a softer texture. Toss the sliced cabbage with a small pinch of salt and gently rub it briefly; squeeze out any released liquid before mixing it with radicchio and dressing.
Yes, cabbage and radicchio are commonly eaten raw in this salad. Rinse the leaves thoroughly under running water and dry them well before cutting; removing grit and excess water improves both the salad’s cleanliness and its texture.
Vitamins
Vitamin K
51.75µg · 43% DV
Vitamin C
30.78mg · 34% DV
Folate
35.1µg · 9% DV
B6
0.13mg · 8% DV
Minerals
Manganese
0.17mg · 7% DV
Copper
0.05mg · 6% DV
Potassium ⭐
182mg · 5% DV
Phosphorus
27mg · 4% DV
Sodium
14mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 20 calories in 1 cup (shredded) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cabbage and radicchio salad brings together finely sliced cabbage and radicchio, a crisp, slightly bitter member of the chicory family associated with Italian cooking. There is no single fixed recipe: the type of cabbage, other additions and dressing vary from kitchen to kitchen, and the vegetables are usually served raw.
Its crunchy texture and gentle bitterness work well with a simple vinaigrette, citrus or olive oil. In Italy it can accompany a meal as a fresh side; elsewhere, serve it alongside grilled vegetables, beans or a main course, or add grains to make it more substantial. The salad provides fibre and is a source of vitamins C and K, while remaining light. For a lighter dressing, use lemon and a little olive oil rather than a creamy sauce.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.