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Source of vitamin C and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Mustard cabbage carrot salad has 36 calories. It contains 7.5 g of carbs, 1.4 g of protein, 0.3 g of fat and 2.7 g of fiber. Its 58 µg of Vitamin K covers 48% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 100 g
36
KCAL / 100G
Carbs
7.5g
· 3% DV
Protein
1.4g
· 3% 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 78% · Protein 15% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 45 mg | 2% |
| Total carbohydrate | 7.5 g | 3% |
| Fiber | 2.7 g | 10% |
| Protein | 1.4 g | 3% |
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) | 180 g | 65 kcal |
| ½ cup (chopped) | 50 g | 18 kcal |
| 100 g | 100 g | 36 kcal |
| 1 cup (chopped) | 100 g | 36 kcal |
| 1 serving (small) | 120 g | 43 kcal |
| 1.5 cup (chopped) | 150 g | 54 kcal |
| 2 cup (chopped) | 200 g | 72 kcal |
| 1 serving (large) | 250 g | 90 kcal |
Calculated from 36 calories per 100 g.
Mustard cabbage carrot salad is made by tossing finely shredded cabbage and grated carrot with a mustard dressing. Whisk mustard with vinegar or lemon juice and oil, then coat the vegetables evenly. Letting it stand briefly helps the flavors blend.
Mustard cabbage carrot salad usually combines shredded cabbage, grated carrot, mustard, and a dressing such as oil with vinegar or lemon juice. Some versions add mayonnaise or yogurt for creaminess, while others keep the dressing light and sharp.
A tangy mustard vinaigrette is a classic dressing for mustard cabbage carrot salad. Whisk mustard with vinegar or lemon juice, then gradually blend in oil; season with salt and pepper. Yogurt or mayonnaise can be added when you want a creamier slaw.
Mustard cabbage carrot salad usually keeps for about 2–3 days in a covered container in the refrigerator. The vegetables soften and release liquid after dressing, so it tastes freshest soon after mixing. Discard it if its smell, appearance, or texture changes.
Yes, you can prep mustard cabbage carrot salad ahead. Shred the cabbage and carrot and refrigerate them in a sealed container, keeping the dressing separate until close to serving. This helps the vegetables stay crisp instead of turning limp.
To keep mustard cabbage carrot salad from getting watery, dry the cabbage thoroughly after washing and add salt shortly before serving. Keep the dressing separate if making it in advance, since salt and acidic ingredients draw moisture from shredded vegetables over time.
Mustard cabbage carrot salad pairs well with grilled meats, roasted vegetables, sandwiches, and hearty plant-based mains. Its crisp texture and tangy dressing balance richer foods, and it can also be tucked into a burger or wrap as a crunchy topping.
Yes, red cabbage works in mustard cabbage carrot salad and gives it a deeper color and a firmer crunch. Slice it very thinly, since it can be tougher than green or white cabbage, and let it sit briefly with the dressing to soften.
Yes, mustard cabbage carrot salad is normally made with raw cabbage and carrot. Wash and dry the vegetables before shredding or grating them. A short rest with the dressing softens the cabbage slightly while keeping the salad pleasantly crunchy.
Dijon, yellow, or whole-grain mustard can all work in mustard cabbage carrot salad. Dijon gives the dressing a sharper, smooth flavor, while whole-grain mustard adds texture. Start with a small amount and adjust to the strength of your mustard.
Vitamins
Vitamin K
58µg · 48% DV
Vitamin A
310µg · 34% DV
Vitamin C
28.5mg · 32% DV
B6
0.13mg · 8% DV
Minerals
Manganese
0.16mg · 7% DV
Potassium ⭐
205mg · 6% DV
Copper
0.05mg · 6% DV
Phosphorus
34mg · 5% DV
Sodium
45mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 36 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.
Mustard cabbage carrot salad brings together finely sliced cabbage and grated or thinly cut carrot with a mustard-based dressing. It is a flexible home-style salad rather than a dish tied to one particular region; the dressing and proportions can vary to suit the cook.
The cabbage stays crisp, the carrot adds gentle sweetness, and mustard gives the dressing a pleasantly sharp edge. Serve it alongside grilled food, sandwiches or a simple lunch; it also works well as a fresh side at a barbecue. It provides fibre and vitamin C, while the listed 0.3 g of fat per 100 g makes it a light accompaniment. For a milder dressing, mix the mustard with a little olive oil or plain yogurt.
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
0.05g
POLYUNSATURATED
0.14g
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.