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Fresh, high in fiber, low calorie, rich in vitamins and minerals
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Carrot cabbage salad (90 g) has 34 calories. That works out to 38 calories per 100 g. It contains 7.3 g of carbs, 1 g of protein, 0.2 g of fat and 2.5 g of fiber. Its 751.5 µg of Vitamin A covers 84% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Carrot cabbage salad combines finely shredded cabbage with grated or thinly sliced carrot, often with a little fresh herb and a light dressing. It is a simple, adaptable salad rather than a dish tied to one single culinary tradition; versions range from lemon-and-oil dressings to creamy slaw-style sauces.
The cabbage stays crisp, while carrot adds gentle sweetness. Serve it alongside grilled food, sandwiches or a grain bowl, or enjoy it as a fresh side at a casual meal. It is mostly vegetables and provides fibre without much fat when dressed lightly. For a brighter, lighter version, use lemon juice or vinegar with a small amount of oil instead of a heavy dressing.
Selected: 100 g
38
KCAL / 100G
Carbs
8.1g
· 3% DV
Protein
1.1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 84% · Protein 11% · Fat 5%
Vitamins
Vitamin A
835µg · 93% DV
Vitamin K
55µg · 46% DV
Vitamin C
32mg · 36% DV
B6
0.13mg · 8% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Calcium
42mg · 4% DV
Phosphorus
28mg · 4% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 38 calories in 100 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.
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
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Carrot cabbage salad is made by finely shredding cabbage and carrot, then tossing them with a dressing. A simple version uses lemon juice or vinegar, oil, and salt; add the dressing shortly before serving to keep the vegetables crisp.
Carrot cabbage salad commonly has a tangy dressing of vinegar or lemon juice, oil, and salt. Creamy versions use mayonnaise, yogurt, or a combination. Herbs and a little mustard can add extra flavor without changing the basic salad.
Carrot cabbage salad is a type of coleslaw: both use shredded cabbage, often with carrot. The names do not guarantee the same recipe, though; coleslaw often has a creamy mayonnaise-based dressing, while carrot cabbage salad may use a lighter vinegar-and-oil dressing.
To keep carrot cabbage salad from getting watery, dry the vegetables well after washing and add the dressing just before serving. Salt draws moisture from cabbage, so avoid salting it far in advance if you want the salad to stay crisp.
Yes. Shred the cabbage and carrot ahead and refrigerate them in a covered container, but keep the dressing separate. Toss everything together shortly before serving; once dressed, the cabbage gradually softens and releases liquid.
Carrot cabbage salad generally keeps for about 2–3 days in a covered container in the refrigerator. A mayonnaise- or yogurt-based dressing needs to stay chilled, and the vegetables will become softer as the salad sits.
Carrot cabbage salad pairs well with grilled chicken, burgers, barbecue, fish, and sandwiches. Its fresh crunch and tangy dressing complement rich or savory mains, making it a common side for cookouts and casual meals.
No, freezing carrot cabbage salad is not recommended. Cabbage and carrot release water and lose their crisp texture after thawing, while mayonnaise- or yogurt-based dressings can separate. Make it fresh for the best texture.
No, carrot cabbage salad is usually made with raw cabbage, finely shredded so it is easy to eat. For a softer texture, massage the cabbage briefly with a little salt, then squeeze out the liquid before adding the carrot and dressing.
Yes, carrot cabbage salad works well without mayonnaise. Dress it with lemon juice or vinegar, oil, and salt for a lighter, sharper flavor, or use plain yogurt if you still want a creamy texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.