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Rich in vitamin C and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Red Cabbage, Pepper, Cucumber and Broccoli Salad (120 g) has 35 calories. That works out to 29 calories per 100 g. It contains 7 g of carbs, 2 g of protein, 0.4 g of fat and 2.9 g of fiber. Its 75.6 mg of Vitamin C covers 84% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 120 g
35
KCAL / 120G
Carbs
7g
· 3% DV
Protein
2g
· 4% DV
Fat
0.4g
· 1% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 20% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 35 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 22 mg | 1% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 2.9 g | 10% |
| Protein | 2 g | 4% |
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 (chopped) | 120 g | 35 kcal |
| ½ cup (chopped) | 60 g | 17 kcal |
| 100 g | 100 g | 29 kcal |
| 1 serving (small) | 150 g | 44 kcal |
| 1.5 cup (chopped) | 180 g | 52 kcal |
| 2 cup (chopped) | 240 g | 70 kcal |
| 1 serving (medium) | 250 g | 73 kcal |
| 1 serving (large) | 350 g | 102 kcal |
Calculated from 29 calories per 100 g.
Thinly slice the red cabbage and pepper, chop the cucumber, and cut the broccoli into small florets. Toss them with a simple lemon-and-olive-oil dressing just before serving so the vegetables stay crisp.
Yes, broccoli can be eaten raw in this salad. Cut it into small florets so it is easier to chew and mix evenly; briefly blanch and cool it first if you prefer a milder flavor and softer texture.
A lemon juice and olive oil dressing works especially well because its acidity complements the cabbage and fresh vegetables. Add a little mustard or garlic for more flavor, and dress the salad shortly before serving to limit excess moisture.
Keep the chopped vegetables dry and store them separately from the dressing until serving. Add cucumber and salt at the last minute, since cucumber releases water over time and can soften the cabbage and broccoli.
Yes, you can chop the cabbage, pepper, and broccoli ahead and refrigerate them in a covered container. For the freshest texture, cut the cucumber and add the dressing shortly before serving.
Keep it covered and refrigerated, and aim to eat dressed leftovers within a day. Cucumber tends to release water and soften the other vegetables; discard the salad if it develops an unpleasant smell or an unusual texture.
Yes, gently massaging finely sliced red cabbage with a little lemon juice can make it less tough. Stop after a few minutes, when the leaves begin to soften, so the cabbage still gives the salad some crunch.
Serve it alongside grilled fish, chicken, tofu, or roasted vegetables. Its crisp texture and tangy dressing also balance richer main dishes, making it a useful fresh side for both lunch and dinner.
No, freezing the assembled salad is not recommended. Cucumber becomes watery when thawed, and the broccoli and pepper lose their crisp texture; prepare only what you plan to eat fresh.
Yes, you can replace the pepper with thinly sliced carrot or radish for a different crunch and flavor. Keep the cabbage and broccoli as the base, and add the substitute shortly before serving so it stays crisp.
Vitamins
Vitamin C
75.6mg · 84% DV
Vitamin K
54µg · 45% DV
Folate
54µg · 14% DV
B6
0.17mg · 10% DV
Minerals
Manganese
0.23mg · 10% DV
Potassium ⭐
288mg · 8% DV
Copper
0.07mg · 8% DV
Phosphorus
47mg · 7% DV
Sodium
22mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 35 calories in 1 cup (chopped) (120 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.
Red Cabbage, Pepper, Cucumber and Broccoli Salad brings together crisp, chopped vegetables rather than following one particular regional tradition. The cabbage has a mild bite, while cucumber adds juiciness, pepper a fresh sweetness and broccoli a firm, earthy note. A simple lemon-based dressing lets those contrasting textures stand out.
Serve it alongside lunch or dinner, tuck it into a grain bowl, or offer it as a fresh side at a barbecue. It is mostly vegetables and provides fibre and vitamin C; each 100 g has 29 calories. For a more filling meal, pair it with beans or grains, and keep the dressing light if you want the vegetables’ flavours to stay prominent.
Very 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 1
Unprocessed
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
0.06g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.