Disease Fighting Cabbage Salad Recipe

Cabbage is good for you! Contrary to the popular myth spread by evil minions opposing the “whole foods can heal you” movement, cabbage, and other cruciferous vegetables, won’t give you a goiter! Yes, you can quote me on that.   There is nothing I despise more than a good sounding lie, and “cruciferous vegetables are goiterogenic” is one of them.

Don’t be afraid to eat your cabbage. It won’t destroy your thyroid gland! I have eaten cabbage my whole life (I don’t know if it’s the Russian in me, or because our family really likes cabbage), before and after my hypothyroidism diagnosis, yet, I never had a goiter, and still was able to cure hypothyroidism without any medications, while eating cabbage in unthinkable amounts.

Did I already tell you that I like cabbage?  I like it in soups, I like it fermented (think sauerkraut), I like cabbage rolls, and I like it in salads.  I could probably come up with 101 ways to enjoy cabbage.

So, today I am going to share one of my absolute favorite cabbage salad recipes. It’s so easy to make, you will slap yourself silly for not thinking of this recipe yourself.

cruciferous cabbage salad

So, why is cabbage so great for us, despite the evil minions opinions?  It’s high in vitamin A carotenoids, vitamin C, vitamin K, folic acid, manganese, B-complex vitamins, omega-3 fatty acids,  fiber and other good stuff. (yes, I just said “stuff”)

cruciferous vegetables salad

Only 100 calories of cruciferous vegetables (cabbage is of the cruciferous family) provides a whopping 25-40% of our daily fiber requirement!

When it comes to protein, you get over 25% of the DV in just 3 cups, with a low calorie content. (For example, 200 calories of steamed broccoli will yield 20 grams of protein!)


And to rub this into the face of evil anti-cruciferous vegetable minions, cabbage and the cruciferous family work hard to:  

  • protect cells from DNA damage
  • inactivate carcinogens
  • have antiviral, antibacterial and anti-inflammatory effects
  • induce cell death, known as apoptosis
  • inhibit tumor blood vessel formation (angiogenesis) and tumor cell migration (needed for metastasis)


But…as in any good infomercial…there is more!

The phytochemicals in cabbage assist in detoxification of estrogen from our system–that’s good for our health, ladies! Too  much estrogen=hormone trouble (imagine me saying this in a thick Russian accent). We don’t want hormone trouble, so we eat cabbage! 🙂


But wait! There’s more! Cruciferous vegetables, including cabbage, are great for fighting cancers, catching those rascals free radicals and annihilating them.  What sane person would say “no” to that!


So, I say, have your cabbage and eat it too! Here is the recipe that will make you fall in love with cabbage eating.

Note, that I do use a “forbidden” ingredient in the recipe–Veganaise, which has higher fat content than desired–but no matter how many different versions of this I tried, the only way to get this specific taste profile that will make your taste buds do the River Dance is to leave it in.  Ah, sorry, all of the health purists out there–my heart aches for you as it aches for me, but this one time I am willing to compromise.

Vegalicious Cabbage Salad Recipe
Prep time
Total time
Disease fighting, taste buds pleasing, nutrient packed salad that takes only moments to make.
Recipe type: Salad
Cuisine: Russian
Serves: 6
  • 2 lbs. green cabbage (1 head)
  • ½ cup green dill, chopped
  • 3 tbsp Veganaise (vegan) mayo
  • ¾ tbsp sea or Himalayan salt (or to taste)
  • 1-2 cups fresh of frozen green peas
  1. cut the head of cabbage into 4, so it is easier to hold it while shredding
  2. use amandolin slicer to cut cabbage into thin strips
  3. place into a large mixing bowl; add salt and mayo and massage with your hands for about a minute to allow juices to begin coming out--cabbage should shrink in size by at about half when you are done, and it should look and feel moist (juicy)
  4. add dill and toss to incorporate it
  5. if adding peas, add them in and toss (if frozen, allow to defrost before enjoying the salad)
  6. refrigerate leftovers
  7. with leftovers, toss before eating


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  • We love cabbage too. I make my own mayo with soaked cashews or tofu. I prefer that to pure vegetable oil. I have been adding shredded red cabbage to our salads lately. It’s so yummy and so healthy. Even my kids are eating without fuss. Score!!!

    • Mmmm…I want to know more about tofu mayo, please…

      • hey Elena, tofu mayo is pretty easy. I have seen tofu used as an egg replacement, as the base of salad dressings, for brownies and for mayo. So tofu is pretty much a blank canvas for you to work with. For mayo, I blend half a block of tofu, with lemon juice, salt, garlic and onion powders, paprica, a touch of mustard and ACV if you like, and a splash of maple syrup. Blend it all until smooth. If you want the consistency of mayo, you will add one tablespoon of water at a time. If you want it more like salad dressing, then you can add more water. Try adding your favorite herbs to add for a bit of flair. It’s pretty easy! 🙂

        • Thank you, Tereza. I will be trying it out. I am assuming you are using silken tofu for this?

          • I live in a very small town. The one I can find around here is Extra Firm Organic Tofu by Nasoya. I think it really doesn’t matter much. It’s all tofu in the end. 🙂

  • sharmla

    Hi Elena
    I love cabbage too. I generally make my cabbage salad, tossed with chick peas, chives and kale. Love it!

    However, I have developed an embarrassing side effect. Too much wind. How do I counter act that?

    • Sharmla, sometimes it is an adjustment curve for your body, since veggies are high in fiber, sometimes it will depend on the rest of your diet. In our case, I can eat beans and cabbage without counting and never have side effects, but if you mix beans, for example, with sweets, you will be breaking wind like a tornado. Sometimes it also depends on the health of your gut–the less good bacteria you have, the more reactions you will have to different foods. That’s something we fix by a change to diet, and by adding probiotics for a while.

  • Marija

    Hello Elena,
    I completely agree with you – cabbage is delicious, especially as a salad! I am originally Croatian, and we eat a lot of cabbage. My salad version is simple, and it does include oil-simply a little olive oil, apple cider vinegar and sea salt. Again, massage all the ingredients well, to soften the cabbage, and enjoy! With mashed potatoes as an accompaniment, it is my favorite comfort food. 🙂
    Wishing you a beautiful day,

    • Oh, Maija, my mouth is salivating! I wish you lived nearby–I would be right over for dinner. 🙂