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Colorful, fiber-rich, vitamin-packed salad
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Carrot Lettuce Red Cabbage Salad (80 g) has 30 calories. That works out to 38 calories per 100 g. It contains 5.7 g of carbs, 1 g of protein, 0.2 g of fat and 2.2 g of fiber. Its 68 µg of Vitamin K covers 57% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 80 g
30
KCAL / 80G
Carbs
5.7g
· 2% DV
Protein
1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 14% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 30 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 24 mg | 1% |
| Total carbohydrate | 5.7 g | 2% |
| Fiber | 2.2 g | 8% |
| Protein | 1 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 (medium) | 80 g | 30 kcal |
| 1 g | 1 g | 0 kcal |
| 1 cup (extra small) | 40 g | 15 kcal |
| 1 cup (small) | 50 g | 19 kcal |
| 1 piece (small) | 60 g | 23 kcal |
| 100 g | 100 g | 38 kcal |
| 1 serving (medium) | 100 g | 38 kcal |
| 1 cup (large) | 120 g | 46 kcal |
| 1 serving (large) | 150 g | 57 kcal |
| 1 piece (jumbo) | 200 g | 76 kcal |
Calculated from 38 calories per 100 g.
Combine grated carrot and thinly sliced red cabbage with chopped lettuce. Dress with olive oil, lemon juice, and salt just before serving so the lettuce stays crisp. Slice the cabbage finely for a more tender bite.
A simple lemon-and-olive-oil dressing suits carrot, lettuce, and red cabbage salad particularly well. Whisk the two with a little salt, then toss the salad right before serving; a splash of vinegar can add extra tang.
Slice the red cabbage thinly, then massage it briefly with a little salt and lemon juice. This softens its firm texture and mellows its sharp taste. Drain any liquid before mixing it with the lettuce.
Yes, you can prepare the carrot and cabbage ahead, but keep the lettuce and dressing separate. Add them shortly before serving to prevent the leaves from wilting and the salad from becoming watery.
Dressed carrot, lettuce, and red cabbage salad is best eaten within a day, kept covered in the refrigerator. The lettuce quickly loses its crunch. Store the dressing separately if you want the prepared vegetables to stay crisp longer.
Carrot, lettuce, and red cabbage salad pairs well with grilled chicken, fish, or meat, and it can brighten up sandwiches and grain bowls. Its fresh, tangy crunch also complements richer or more heavily seasoned mains.
Yes, mayonnaise is unnecessary: olive oil and lemon juice make a light dressing for carrot, lettuce, and red cabbage salad. For a creamy variation, stir in a spoonful of plain yogurt just before serving.
Dry the lettuce thoroughly after washing, and add it along with the dressing and salt just before serving. Keeping these ingredients separate while the salad waits helps the leaves retain their crisp texture.
No, carrot, lettuce, and red cabbage salad is normally served raw. Thinly slicing the cabbage and briefly massaging it with lemon and a little salt makes it easier to chew while keeping the salad crisp.
Cucumber, fresh herbs, corn, or toasted nuts can all be added to carrot, lettuce, and red cabbage salad. Add watery ingredients such as cucumber close to serving time, since they can release liquid as the salad sits.
Vitamins
Vitamin K
68µg · 57% DV
Vitamin A
416µg · 46% DV
Vitamin C
27.2mg · 30% DV
Folate
30.4µg · 8% DV
Minerals
Manganese
0.14mg · 6% DV
Potassium ⭐
184mg · 5% DV
Copper
0.04mg · 4% DV
Calcium
44mg · 4% DV
Sodium
24mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 30 calories in 1 cup (medium) (80 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.
Carrot Lettuce Red Cabbage Salad combines grated or thinly sliced carrot, crisp lettuce and shredded red cabbage. It is a simple, adaptable raw vegetable salad rather than a dish tied to one particular region, and can be made with whatever fresh produce is on hand.
The vegetables bring a crunchy texture, mild sweetness and fresh flavour. Serve it alongside grilled food, sandwiches or a main meal, or enjoy it as a light lunch; a tangy vinaigrette or lemon dressing suits it well. It offers fibre and a range of vitamins while remaining low in calories. For a lighter dressing, use lemon or vinegar with just a little oil, and add the dressing shortly before serving to keep the leaves crisp.
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
0.04g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.