When we got my dad’s cancer diagnosis, I just had to do something.
Anything.
As I mentioned back when I wrote about how we used food to naturally fight cancer, I traveled to see my parents, stocked their freezer with meals for those long chemo-treatment days, and helped incorporate some new cancer-fighting foods into my dad’s diet.
This easy cabbage dish was one of the recipes I created using the cancer-fighting foods list I compiled for my dad. It’s a spin-off of this cabbage salad but with substitutes that seemed to hold even more power for battling the Big C. Some might call it a slaw, others a salad, but I was just happy to use the organic red (purple) cabbage I had brought, among other powerhouse super foods.
After I found out my dad had cancer, I did a lot of research to help him fight cancer with food. I collated all the information I found, the research-based and the slightly off-the-wall, into a few lists of foods to eat often, sometimes, hardly ever and hopefully never.
I printed out a list for my parents, and I’ve created a PDF for you to print, too.
If you compare the recipes, you’ll notice the addition of lemon juice, switching the vinegar to the more-recommended apple cider vinegar instead of balsamic, and some mixing up of vegetables.
The result was actually really, really tasty, and my dad – a creamy coleslaw lover – genuinely enjoyed it. Some of the other things I served that weekend, he simply tolerated because he loves his daughter. 
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PinIngredients
- ~7 c. shredded raw cabbage (use about 1/2 of a small red cabbage + 1/4-1/3 large green cabbage)
- 1 tsp. dried dill weed
- 1/2 tsp. Real Salt
- 1/2 tsp. garlic powder or 2 cloves minced fresh garlic
- 1 1/2 Tbs. apple cider vinegar
- 1/4 c. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
- 1 Tbs. lemon juice
- pepper to taste
- optional: diced red onion
- optional: crumbled goat cheese or feta to top
- optional: add sliced artichoke hearts
Instructions
- Shred the cabbage to the desired size.
- In a large bowl, toss the cabbage with the dill, salt, garlic, ACV, EVOO (use the code STEWARDSHIP for 10% off at that site!), lemon juice and pepper.
- Allow to sit a few minutes for the flavors to meld, then taste. Add more of just about anything as desired.
- Top with optional onion and/or cheese (highly recommended, yum!)
- Best served after about an hour so all the flavors can come together. Still good the following day, and then the quality declines after that.
Notes
* This salad is a great starter to just about any meal, any time of year. Cabbage is inexpensive and a powerhouse of nutrition. Feel free to use only green or only red cabbage instead of a mixture.
* Use up the rest of your cabbage in the recipes below!
* Would not freeze well.
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Some would say to avoid dairy when fighting cancer, others, to avoid animal products altogether. Using the goat cheese or a sheep’s feta wouldn’t allow you to avoid dairy; but simply skipping the cheese still results in a great salad/slaw (that’s how my kids eat it) and animal protein free.
Other Cabbage Recipes at KS
If you’re not well-versed in using cabbage, raw or cooked, I’m here to help make sure the remainder of your head of cabbage doesn’t go to waste:
- Ultimate Cabbage Resource – why it’s my most favorite frugal produce purchase ever!
- Simple Cabbage Soup with Secret Super Food
- Beef and Cabbage Pockets from The Nourishing Gourmet
- Turmeric Chicken Soup with Cabbage and Coconut
- Un-Stuffed Cabbage Rolls in the Crockpot
- The Original Easy Cabbage Salad – no measuring spoons needed!
I also created another cancer-fighting recipe to complement this one: Cancer Fighting Vegetable Soup with an Asian Twist
Disclosure: There are affiliate links in this post to Amazon from which I will earn some commission if you make a purchase. See my full disclosure statement here.
Katie Kimball is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network. Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health. Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship community. In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook. A mom of 4 kids from Michigan, she is a Stress Mastery Educator and member of the American Institute of Stress.