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Fresh cabbage, carrot, sometimes with vinegar or lemon, light salad.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Cabbage Salad (85 g) has 32 calories. That works out to 38 calories per 100 g. It contains 6 g of carbs, 1 g of protein, 0.3 g of fat and 2.3 g of fiber. Its 40.8 µg of Vitamin K covers 34% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Cabbage Salad usually combines finely shredded pale green or white cabbage with thin strips of carrot. It is a simple, adaptable salad: lemon juice or vinegar adds brightness, and some versions include a little oil or a creamy dressing. Toss it shortly before serving to keep the vegetables crisp.
Its fresh crunch and mild, tangy flavour make it a familiar side at barbecues and casual meals in many places. In Turkey, a similar salad may accompany grilled meats, köfte or beans; elsewhere, it is often served alongside sandwiches, burgers or roasted dishes. Cabbage and carrot provide fibre, while a lightly dressed version stays low in fat. For a lighter bowl, use a modest amount of dressing and let lemon or vinegar do most of the work.
Selected: 100 g
38
KCAL / 100G
Carbs
7.1g
· 3% DV
Protein
1.2g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 79% · Protein 13% · Fat 8%
Vitamins
Vitamin K
48µg · 40% DV
Vitamin C
28mg · 31% DV
Folate
43µg · 11% DV
B6
0.12mg · 7% DV
Minerals
Potassium ⭐
170mg · 5% DV
Calcium
40mg · 4% DV
Phosphorus
26mg · 4% DV
Magnesium
13mg · 3% 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
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Cabbage Salad and coleslaw are closely related, but they are not always the same. Cabbage Salad can be dressed simply with lemon or vinegar, while many coleslaw recipes use a creamy mayonnaise-based dressing and may include additional ingredients.
A simple lemon-and-olive-oil dressing works well with Cabbage Salad. Vinegar gives it a sharper flavor, while a creamy yogurt or mayonnaise dressing makes it richer; add the dressing shortly before serving to keep the cabbage crisp.
Cabbage Salad is made by tossing finely shredded cabbage and grated carrot with lemon juice or vinegar, a little oil, and salt. Let it stand briefly for the flavors to combine, or serve it right away for a crisper texture.
Keep Cabbage Salad crisp by adding its dressing just before serving. If you salt the cabbage in advance, let it release liquid and drain it before mixing; cutting the cabbage thinly also helps the dressing coat it evenly.
Green or white cabbage is the usual choice for Cabbage Salad because it stays crisp when shredded. Red cabbage works too and adds color, though it has a slightly different flavor and can tint the other ingredients.
Yes, Cabbage Salad can be made without mayonnaise. Dress shredded cabbage and carrot with lemon juice or vinegar and a little oil for a light, tangy version; yogurt is another option if you want a creamy texture.
Cabbage Salad keeps for about two days in a covered container in the refrigerator. Once dressed, it gradually releases liquid and loses its crunch, so store the vegetables and dressing separately when preparing it ahead.
No, freezing is not a good way to store fresh Cabbage Salad. Cabbage and carrot soften and release water when thawed, leaving the salad limp; make it fresh or refrigerate leftovers instead.
Yes, wash the cabbage before making Cabbage Salad. Remove any damaged outer leaves, rinse the head under clean running water, and dry it well before shredding so excess water does not dilute the dressing.
Cabbage Salad pairs well with grilled meat, chicken, fish, and bean dishes. Its crisp, tangy flavor also works in sandwiches and wraps, where it adds freshness alongside richer fillings.
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Nutrition data compiled from USDA FoodData Central and scientific sources.