Recipe description
July 6, 2026
Mixed cabbage salad with yogurt dressing
Crisp cabbage and yogurt dressing to support gentle digestion.
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cabbage and mixed vegetables.
- Includes fermented yogurt dressing with live cultures.
- Colorful plant ingredients provide polyphenols and dietary diversity.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Cabbage, white
0.5
bowl
Cabbage, red
0.5
bowl
Carrot
1
piece
Cucumber
1
bowl
Yoghurt
0.25
cup
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Shred the white cabbage and red cabbage into thin strips.
2
Grate the carrot and chop the cucumber into small pieces.
3
In a bowl, combine the shredded cabbage, grated carrot, and chopped cucumber.
4
In a separate bowl, mix the yogurt, olive oil, lemon juice, salt, and pepper to create the dressing.
5
Pour the dressing over the salad and toss well to combine.
6
Serve immediately or let sit for a few minutes to enhance the flavors.
More Recipes For Your Gut
Nutrition
210 kcal
Calories
9 g
Protein
20 g
Carbohydrates
6 g
Fiber
6 g
Sugar
9 g
Fat
3 g
Saturated fat
0.4 g
Salt
FAQ
Is this salad suitable for vegetarians or vegans?
Yes. The recipe as written is vegetarian; to make it vegan, use plant-based yogurt or a dairy-free dressing.
How long do leftovers keep in the fridge?
About 2–3 days for best texture; store the dressing separately if possible to keep the cabbage crunchy.
Can I prepare this in advance?
Yes. Chop the vegetables a day ahead; you can mix the dressing and assemble before serving, or keep the dressing separate.
Can I substitute other crunchy greens for the cabbage?
Yes. Green or red cabbage can be replaced or mixed with kale, lettuce, carrots, or radishes; adjust flavor as needed.
How can I make the yogurt dressing lighter or dairy-free?
Use low-fat yogurt or swap in plant-based yogurt; brighten the dressing with lemon juice or a splash of vinegar.
What protein options pair well with this salad?
Grilled chicken, chickpeas, or tofu work well; serving with grains or legumes adds fullness.
Is this suitable for people with dairy allergies or lactose intolerance?
Yes, if you use dairy-free yogurt or omit dairy; check the dressing ingredients for hidden dairy.
How can I add more flavor or texture?
Try fresh herbs (dill, parsley), toasted nuts or seeds, apple segments, or a drizzle of olive oil.
How can I keep the salad crispy and fresh after mixing?
If possible, keep the dressing separate until serving; store in an airtight container and dress just before serving.
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