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Rich in vitamins and fiber, low calorie, antioxidant source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Salad (red cabbage, tomato, onion, red pepper) (90 g) has 29 calories. That works out to 32 calories per 100 g. It contains 5.6 g of carbs, 1.2 g of protein, 0.3 g of fat and 2.3 g of fiber. Its 48.6 µg of Vitamin K covers 41% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 90 g
29
KCAL / 90G
Carbs
5.6g
· 2% DV
Protein
1.2g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 16% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 29 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 7.2 mg | 0% |
| Total carbohydrate | 5.6 g | 2% |
| Fiber | 2.3 g | 8% |
| Protein | 1.2 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) | 90 g | 29 kcal |
| ½ cup (small) | 45 g | 14 kcal |
| 1 cup (small) | 60 g | 19 kcal |
| 100 g | 100 g | 32 kcal |
| 1 serving (medium) | 100 g | 32 kcal |
| 1 cup (large) | 130 g | 42 kcal |
| 1 serving (large) | 150 g | 48 kcal |
| 2 cup (large) | 180 g | 58 kcal |
| 1 piece (whole) | 200 g | 64 kcal |
Calculated from 32 calories per 100 g.
Thinly slice the red cabbage, chop the tomato and red pepper, and add sliced onion. Toss everything with lemon juice, olive oil, and salt just before serving so the vegetables stay crisp rather than releasing too much liquid.
Yes, red cabbage is commonly eaten raw in this salad. Slice it thinly so it is easier to chew, or briefly massage it with a little salt and lemon juice to soften its texture.
Add the chopped tomato, salt, and dressing shortly before serving. Tomatoes release liquid after being cut and salted, so keeping them separate until the last minute helps the cabbage and pepper remain crisp.
A simple lemon juice and olive oil dressing works well with this salad. Vinegar can replace the lemon, while a little mustard or fresh herbs adds a different flavor without overpowering the vegetables.
Serve it alongside grilled chicken, fish, meat, or a bean-based main dish. Its crisp, tangy vegetables also make a fresh topping for grain bowls, wraps, or sandwiches.
It is best eaten soon after preparation, but leftovers can be kept covered in the refrigerator and used promptly. The tomato will soften and release juice, so the salad will lose its crisp texture as it sits.
Yes, you can slice the cabbage, onion, and pepper ahead and refrigerate them separately. Chop the tomato and add the dressing shortly before serving to keep the salad from becoming soggy.
Slice the cabbage very thinly, then massage it briefly with a little salt and lemon juice. This softens the leaves and mellows their sharp flavor; avoid overworking it, which can draw out excess liquid.
No, freezing this assembled salad is not recommended. The tomato and pepper become watery and soft after thawing, and the cabbage loses its fresh crunch; prepare it fresh instead.
It can fit into a weight-conscious meal as a vegetable side, and its fiber can help make a meal more filling. Pair it with a satisfying protein source rather than relying on salad alone.
Vitamins
Vitamin K
48.6µg · 41% DV
Vitamin C
34.2mg · 38% DV
Vitamin A
288µg · 32% DV
Folate
34.2µg · 9% DV
Minerals
Potassium ⭐
207mg · 6% DV
Manganese
0.14mg · 6% DV
Copper
0.04mg · 4% DV
Phosphorus
24mg · 3% DV
Sodium
7.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 29 calories in 1 cup (medium) (90 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.
This fresh salad combines red cabbage, tomato, onion and red pepper, usually chopped or thinly sliced and served raw. The cabbage stays pleasantly crisp, while the tomato adds juiciness and the onion a sharper bite. A simple dressing of lemon juice and olive oil is a common way to bring the ingredients together without masking their flavour.
It works as a colourful side with grilled foods, sandwiches or a larger lunch, and can be served alongside many kinds of home-cooked meals. The vegetables make it a light source of fibre; a 100 g portion has 32 calories. For a more filling meal, serve it with beans, lentils or another protein-rich dish, or keep the dressing light if you want a fresher side.
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
0.04g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.