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🥗

●Low GI
★Natural

Red Cabbage, Pepper, Cucumber and Broccoli Salad Calories

Rich in vitamin C and fiber

In season: Spring · Summer · Autumn · Winter

CALORIES · 100 G

29kcal

GI

15low

POTASSIUM · 100 G

240mg

FIBER · 100 G

2.4g

Quick answer

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.

Red Cabbage, Pepper, Cucumber and Broccoli Salad Nutrition Facts

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%

Red Cabbage, Pepper, Cucumber and Broccoli Salad nutrition facts table · 1 cup (chopped) (120 g)

NutrientAmount% DV
Calories35 kcal
Total fat0.4 g1%
Saturated fat0.06 g0%
Trans fat0 g
Sodium22 mg1%
Total carbohydrate7 g3%
Fiber2.9 g10%
Protein2 g4%

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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How Many Calories in 1 Cup of Chopped Red Cabbage, Pepper, Cucumber and Broccoli Salad?

ServingAmountCalories
1 cup (chopped)120 g35 kcal
½ cup (chopped)60 g17 kcal
100 g100 g29 kcal
1 serving (small)150 g44 kcal
1.5 cup (chopped)180 g52 kcal
2 cup (chopped)240 g70 kcal
1 serving (medium)250 g73 kcal
1 serving (large)350 g102 kcal

Calculated from 29 calories per 100 g.

Frequently Asked Questions About Red Cabbage, Pepper, Cucumber and Broccoli Salad

How do you make Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

Can you eat the broccoli raw in Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

What dressing goes well with Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

How do you keep Red Cabbage, Pepper, Cucumber and Broccoli Salad crunchy?

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.

Can you prepare Red Cabbage, Pepper, Cucumber and Broccoli Salad ahead of time?

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.

How long does Red Cabbage, Pepper, Cucumber and Broccoli Salad last in the fridge?

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.

Should you massage the cabbage for Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

What can you serve with Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

Can you freeze Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

Can you use a different vegetable in Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

Red Cabbage, Pepper, Cucumber and Broccoli Salad Vitamins & Minerals

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

Red Cabbage, Pepper, Cucumber and Broccoli Salad Glycemic Index

GLYCEMIC INDEX

15
Low
0 Low5570100

GLYCEMIC LOAD

1.2
Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Red Cabbage, Pepper, Cucumber and Broccoli Salad

To burn the 35 calories in 1 cup (chopped) (120 g):

🚶

9min

Walking (5 km/h)

🏃

4min

Running (8 km/h)

🚴

5min

Cycling

🏊

4min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

What is Red Cabbage, Pepper, Cucumber and Broccoli Salad?

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.

How Nutritious Is Red Cabbage, Pepper, Cucumber and Broccoli Salad?

Nutrient density

Very high

88/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

52/ 100

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.

Is Red Cabbage, Pepper, Cucumber and Broccoli Salad Processed?

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.

Does Red Cabbage, Pepper, Cucumber and Broccoli Salad Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Red Cabbage, Pepper, Cucumber and Broccoli Salad Good For?

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

Red Cabbage, Pepper, Cucumber and Broccoli Salad Fat Profile

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.