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A nutrient-rich winter salad made with seasonal vegetables, high in fiber and vitamins.
In season: Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Winter salad (150 g) has 68 calories. That works out to 45 calories per 100 g. It contains 12.3 g of carbs, 2.6 g of protein, 1 g of fat and 4.4 g of fiber. Its 180 µg of Vitamin K covers 150% of the Daily Value. Its glycemic index is 22 (low), so it raises blood sugar slowly.
Winter salad is a flexible salad made from vegetables available in the colder months, rather than a dish with one fixed recipe or place of origin. This version combines finely cut purple cabbage, lettuce, carrot, radish and fresh herbs with a light dressing. The mix varies by region and by what is in season. Its crisp vegetables, peppery radish and fresh herbs make a bright contrast to richer winter meals. It works as a side at lunch or dinner, whether served with a roast, grilled food or a simple grain-based meal. The vegetables contribute fibre and vitamins, while the salad is relatively light; this version has 2.9 g of fibre per 100 g. For a more filling bowl, add beans or lentils, or keep the dressing modest if you want the vegetables to stand out.
Selected: 100 g
45
KCAL / 100G
Carbs
8.2g
· 3% DV
Protein
1.7g
· 3% DV
Fat
0.7g
· 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 15% · Fat 14%
Vitamins
Vitamin K
120µg · 100% DV
Vitamin A
320µg · 36% DV
Vitamin C
28mg · 31% DV
Folate
38µg · 10% DV
Minerals
Potassium ⭐
320mg · 9% DV
Iron
1mg · 6% DV
Calcium
52mg · 5% DV
Phosphorus
37mg · 5% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 45 calories in 100 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.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.13g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Winter salad is made by combining crisp seasonal vegetables and adding dressing just before serving. Shred cabbage and carrot, slice radishes, add lettuce and fresh herbs, then toss with a simple lemon-and-olive-oil dressing.
A bright citrus dressing works especially well with winter salad. Mix lemon juice with olive oil, salt and pepper; a little mustard can add sharpness, while a small splash of vinegar suits a sweeter or milder version.
Winter salad usually features sturdy cold-season produce, such as cabbage, carrot and radish, rather than relying on delicate summer vegetables. Its mix of crisp textures and tangy dressing makes it suited to seasonal meals and heartier sides.
Yes, roasted vegetables can go into winter salad, but let them cool before mixing them with lettuce and raw vegetables. Roasted squash, beet or sweet potato adds a softer, sweeter contrast; keep the dressing light so the bowl does not become heavy.
Winter salad often turns watery when vegetables are still wet after washing or dressing and salt are added too early. Dry the leaves and sliced vegetables thoroughly, then toss with dressing shortly before serving to keep the texture crisp.
Yes, you can prep winter salad ahead by washing, drying and chopping the sturdier vegetables, then refrigerating them separately from the dressing. Add lettuce, delicate herbs and dressing close to serving so they stay fresh rather than limp.
Winter salad pairs well with roasted chicken, grilled fish, beans or a warm grain dish. Its fresh crunch and tangy dressing balance rich mains, and adding a protein such as chickpeas can make the salad itself more substantial.
Yes, kale can replace lettuce in winter salad and holds its texture well after dressing. Remove the tough stems, slice the leaves finely and massage them briefly with a little dressing to soften them before adding the other vegetables.
Winter salad can fit into a weight-loss meal because its vegetables add fiber and volume without making the dish heavy. For a more satisfying meal, pair it with a protein source and keep rich toppings and dressing portions modest.
Yes, winter salad can work as a main dish when you add something filling, such as chickpeas, lentils, eggs or grilled chicken. The cabbage and other raw vegetables bring crunch, while the added protein makes the meal more substantial.
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Nutrition data compiled from USDA FoodData Central and scientific sources.