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Light salad rich in fiber and vitamin C with added plant protein from broad beans
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cabbage salad with broad beans (150 g) has 87 calories. That works out to 58 calories per 100 g. It contains 13.8 g of carbs, 4.7 g of protein, 0.9 g of fat and 5.7 g of fiber. Its 81 µg of Vitamin K covers 68% of the Daily Value. Its glycemic index is 22 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
87
KCAL / 150G
Carbs
13.8g
· 5% DV
Protein
4.7g
· 9% DV
Fat
0.9g
· 1% DV
Fiber
5.7g
· 20% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 23% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.12 g | 1% |
| Trans fat | 0 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 13.8 g | 5% |
| Fiber | 5.7 g | 20% |
| Protein | 4.7 g | 9% |
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 serving (medium) | 150 g | 87 kcal |
| 2 tablespoon (diced) | 30 g | 17 kcal |
| 1 piece (half) | 35 g | 20 kcal |
| 1 cup (shredded) | 70 g | 41 kcal |
| 100 g | 100 g | 58 kcal |
| 1 serving (small) | 100 g | 58 kcal |
| 1 cup (chopped) | 140 g | 81 kcal |
| 1 serving (large) | 220 g | 128 kcal |
Calculated from 58 calories per 100 g.
Make cabbage salad with broad beans by combining finely sliced cabbage with cooked, cooled broad beans. Dress it with lemon juice and olive oil, then add herbs such as parsley or dill; toss shortly before serving to keep the cabbage crisp.
The broad beans are usually cooked in cabbage salad with broad beans. Boil shelled beans until tender, drain them well, and let them cool before mixing; remove the skins from larger, mature beans for a more tender texture.
Yes, the cabbage in cabbage salad with broad beans is generally raw. Slice it thinly so it is easy to eat, or briefly massage it with a little salt and lemon if you prefer a softer texture.
Yes, frozen broad beans work in cabbage salad with broad beans. Cook them according to the packet directions, drain thoroughly, and cool them before adding, since excess cooking water can make the dressing watery.
A lemon-and-olive-oil dressing suits cabbage salad with broad beans because it brightens the earthy beans and crunchy cabbage. Fresh herbs, black pepper, or a little garlic are useful additions, but keep the dressing light enough to let the ingredients stand out.
Keep the cabbage crisp in cabbage salad with broad beans by slicing it just before serving and adding the dressing at the last minute. If you prepare it early, refrigerate the cabbage and cooked beans separately until you are ready to toss them together.
Yes, you can prepare the cooked broad beans ahead for cabbage salad with broad beans. Keep them chilled, and slice the cabbage and add the dressing closer to serving time so the salad does not become soft or watery.
No, cabbage salad with broad beans is not necessarily coleslaw. It pairs cabbage with cooked broad beans and is commonly dressed with lemon and olive oil, while coleslaw often uses a creamy or sweetened dressing and does not usually include beans.
You can replace the broad beans in cabbage salad with broad beans with cooked butter beans or chickpeas for a similar substantial salad. The flavour and texture will change, so season the dressing after mixing rather than adding extra salt in advance.
Serve cabbage salad with broad beans alongside grilled fish, roasted vegetables, or a simple grain dish. The beans make it more filling than plain cabbage salad, so it can also work as a light lunch with bread.
Vitamins
Vitamin K
81µg · 68% DV
Vitamin C
36mg · 40% DV
Folate
78µg · 20% DV
Biotin
2.4µg · 8% DV
Minerals
Copper
0.14mg · 16% DV
Manganese
0.29mg · 13% DV
Phosphorus
87mg · 12% DV
Potassium ⭐
342mg · 10% DV
Sodium
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 1 serving (medium) (150 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 salad with broad beans brings finely sliced cabbage together with broad beans for a fresh, substantial salad. It is best understood as a simple vegetable combination rather than a dish tied to one specific region; the beans add a soft bite and plant protein, while the cabbage stays crisp. A light dressing of lemon and olive oil suits the ingredients well.
Serve it as a side with a main meal, or enjoy a larger portion as a light lunch. Its fibre and vitamin C make it a useful way to add vegetables to the plate, and it provides 3.8 g of fibre per 100 g. Pair it with whole-grain bread if you would like a more filling meal.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.12g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.