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.
If Cancer Makes You Feel Anxious…
Totally normal. But we know anxiety can hinder healing, so wouldn’t it be great if you could eat foods that would both nourish your body to maximize the healing process that are ALSO research-backed to reduce anxiety and depression?
Here’s a quick and easy list and fridge printable one-pager of 10 foods to fight depression and anxiety:
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. 
Red Cabbage Slaw
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6-8
- Category: Salad
Ingredients
- ~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 (Use the code kitchenstewardship for 15% off of your first purchase), 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.
I made this with fresh dill instead of dried, added one shredded carrot, and one apple, thinly sliced. Fresh garlic. Scallions instead of onion (I only had super spicy yellow onions available). Let it sit for 3 hours before serving. It was a bit plain tasting when I dished it, so I will probably add a bit more of the cider vinegar and/or lemon juice next time. Maybe more herbs too. But it was a nice, fresh dish that we will definitely keep in rotation. Thank you for providing a simple, real food, nutrition packed recipe!
Thanks for sharing your modifications!