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Potato-based cabbage salad with fiber and vitamin C
In season: Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Potato cabbage salad (150 g) has 129 calories. That works out to 86 calories per 100 g. It contains 22.8 g of carbs, 2.8 g of protein, 3.6 g of fat and 3.9 g of fiber. Its 57 µg of Vitamin K covers 48% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 150 g
129
KCAL / 150G
Carbs
22.8g
· 8% DV
Protein
2.8g
· 6% DV
Fat
3.6g
· 5% DV
Fiber
3.9g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 8% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 0.51 g | 3% |
| Trans fat | 0 g | |
| Sodium | 315 mg | 14% |
| Total carbohydrate | 22.8 g | 8% |
| Fiber | 3.9 g | 14% |
| Protein | 2.8 g | 6% |
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 | 129 kcal |
| 1 tablespoon (shredded) | 18 g | 15 kcal |
| 2 tablespoon (shredded) | 36 g | 31 kcal |
| 1 piece (small) | 90 g | 77 kcal |
| 100 g | 100 g | 86 kcal |
| 1 cup (shredded) | 120 g | 103 kcal |
| 1 cup (large) | 180 g | 155 kcal |
| 1 serving (large) | 220 g | 189 kcal |
Calculated from 86 calories per 100 g.
Make potato cabbage salad by combining cooked, cooled potatoes with finely shredded cabbage and a dressing. A simple version uses olive oil, lemon juice, salt, and pepper; yogurt or mayonnaise makes it creamier.
Potato cabbage salad starts with potatoes and cabbage. Carrot, spring onion, parsley, pickles, or mustard are common additions, while the dressing can be oil-and-vinegar, yogurt-based, or mayonnaise-based.
No, cabbage is usually raw in potato cabbage salad, which gives it a crisp contrast to the soft potatoes. Slice it thinly; if you prefer a softer texture, briefly blanch it and drain it well.
Yes, potato cabbage salad works well without mayonnaise. Toss it with olive oil and lemon for a lighter dressing, or use plain yogurt for a tangy, creamy version.
Boil the potatoes whole, ideally with their skins on, until a fork can pierce them easily. Cool them before peeling and cutting so they hold their shape when tossed with cabbage and dressing.
Dry the cabbage thoroughly after washing, and squeeze out excess liquid if you have salted it to soften it. Add the dressing shortly before serving; salt and dressing draw moisture from the cabbage as it sits.
Yes, you can prepare potato cabbage salad ahead by cooking the potatoes and shredding the cabbage separately. Keep them covered in the refrigerator and mix in the dressing shortly before serving for the best texture.
Potato cabbage salad keeps for about three days in a covered container in the refrigerator. Salads made with yogurt or mayonnaise should not sit out for long; discard them if their smell or texture changes.
Freezing potato cabbage salad is not recommended. Thawed potatoes can turn mealy and fall apart, while cabbage loses its crunch; freeze cooked potatoes separately if you need to prepare part of the salad in advance.
Potato cabbage salad pairs well with grilled fish, chicken, sausages, or roasted vegetables. Its crisp cabbage and tender potatoes also make it a useful side for sandwiches and picnic meals.
Vitamins
Vitamin K
57µg · 48% DV
Vitamin C
27mg · 30% DV
B6
0.27mg · 16% DV
B3
1.65mg · 10% DV
Minerals
Sodium
315mg · 14% DV
Potassium ⭐
435mg · 13% DV
Copper
0.11mg · 12% DV
Manganese
0.24mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 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.
Potato cabbage salad brings cooked potatoes together with finely sliced or shredded cabbage and a simple dressing. There is no single defining regional recipe: the dressing and extras vary, and versions may include onion, fresh herbs, vinegar or a creamy element.
The potatoes make it soft and filling, while the cabbage adds a crisp, mildly sweet contrast. It works well chilled alongside grilled dishes, sandwiches or a simple weeknight meal, and can be made ahead so the flavours have time to mingle.
Potatoes provide most of the carbohydrates, while cabbage contributes fibre and vitamin C. A 100 g serving has 2.6 g of fibre. For a lighter salad, use a modest amount of dressing and brighten it with lemon and herbs.
Medium
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
0.51g
MONOUNSATURATED
1.32g
POLYUNSATURATED
0.98g
Omega 6:3 ratio 18.6:1
Above the ideal 4:1 (18.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.