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Vitamin and fiber rich, low calorie, refreshing
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Mixed salad (carrot, lettuce, red cabbage) (80 g) has 26 calories. That works out to 32 calories per 100 g. It contains 4.9 g of carbs, 1 g of protein, 0.2 g of fat and 2.1 g of fiber. Its 96 µg of Vitamin K covers 80% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 80 g
26
KCAL / 80G
Carbs
4.9g
· 2% DV
Protein
1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 16% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 28 mg | 1% |
| Total carbohydrate | 4.9 g | 2% |
| Fiber | 2.1 g | 8% |
| Protein | 1 g | 2% |
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 (medium) | 80 g | 26 kcal |
| 1 cup (small) | 50 g | 16 kcal |
| 100 g | 100 g | 32 kcal |
| 1 serving (medium) | 100 g | 32 kcal |
| 1 cup (large) | 120 g | 38 kcal |
| 1 serving (large) | 150 g | 48 kcal |
| 1 bottle (large) | 200 g | 64 kcal |
| 1 piece (whole) | 200 g | 64 kcal |
| 1 bottle (jumbo) | 350 g | 112 kcal |
Calculated from 32 calories per 100 g.
A simple lemon-and-olive-oil dressing works well with mixed salad because its freshness complements the sweet carrot and crunchy cabbage. Toss the dressing through just before serving; adding it early can make the lettuce limp.
Yes, you can prepare mixed salad ahead by washing, drying and cutting the vegetables, then storing them undressed in a covered container in the refrigerator. Add the dressing only when you are ready to serve so the lettuce stays crisp.
Keep mixed salad dry and add dressing at the last moment. Dry the lettuce thoroughly after washing, store the dressing separately and avoid leaving the salad sitting in liquid. These steps help the lettuce and shredded vegetables keep their texture.
Yes, red cabbage can tint the other ingredients in mixed salad, especially when it is cut finely or mixed with an acidic dressing. The color transfer is natural and does not by itself mean the salad has spoiled.
Either works: grated carrot blends evenly with the lettuce and red cabbage, while thin strips give mixed salad more crunch. Cut it shortly before serving or keep it covered in the refrigerator so the exposed surface does not dry out.
No, mixed salad with lettuce is not suitable for freezing. Thawing makes the lettuce limp and watery, and the other vegetables lose their fresh crunch. Prepare only what you expect to eat and refrigerate any leftovers instead.
Yes, raw vegetables—particularly red cabbage—can cause gas or bloating in some people. Try a smaller serving or use less cabbage and cut it finely. If raw cabbage bothers you, cooked vegetables may be easier to tolerate.
Discard mixed salad if it smells sour or unpleasant, feels slimy, or shows mold. A little moisture or wilting can affect quality, but a spoiled smell or slimy leaves are clear reasons not to eat it.
Remove any outer lettuce leaves that are damaged, dirty or wilted, then separate and rinse the leaves you plan to use. If the leaves are fresh and clean, there is no need to discard them just because they are outer leaves.
The bitterness may come from the lettuce, especially if its leaves are older or stressed, or from the balance of raw cabbage and dressing. Remove noticeably bitter leaves and try a milder dressing with lemon or a touch of sweetness.
Vitamins
Vitamin K
96µg · 80% DV
Vitamin A
344µg · 38% DV
Vitamin C
17.6mg · 20% DV
Folate
48µg · 12% DV
Minerals
Manganese
0.16mg · 7% DV
Potassium ⭐
208mg · 6% DV
Calcium
44mg · 4% DV
Copper
0.03mg · 3% DV
Sodium
28mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 26 calories in 1 cup (medium) (80 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.
Mixed salad (carrot, lettuce, red cabbage) combines crisp lettuce, sweet, usually grated carrot and finely sliced red cabbage. It is an easy everyday side rather than a dish tied to one specific cuisine, and the ingredients are often dressed simply with lemon juice or vinegar and a little oil. Serve it alongside grilled fish, roasted vegetables, sandwiches or a heartier meal; its fresh crunch gives richer dishes a lighter contrast. You can also add it to a wrap or grain bowl.
It is low in calories and provides fibre, with 32 calories and 2.6 g of fibre per 100 g. For a lighter dressing, use lemon or vinegar generously and measure the oil. Dress the salad just before serving so the lettuce stays crisp.
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
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.