CABBAGE is one of the most underrated foods for gut health!
Cabbage doesn’t get enough credit—but your gut loves it!
This humble veggie is a quiet powerhouse for digestion and overall gut health. Cabbage is rich in fiber and natural compounds that help feed beneficial gut bacteria, support regular digestion, and keep your digestive system happy. It’s also been used for generations in fermented forms (like sauerkraut and kimchi) because of how well it supports a healthy microbiome.
When your gut is supported, so is everything else—energy, immunity, and even inflammation levels. Simple foods really can make a big difference.
And this easy cabbage salad is the perfect way to get all those gut-loving benefits—fresh, crunchy, and incredibly nourishing!
5 gut-friendly benefits of cabbage:
1️⃣ High in fiber to support digestion and regularity
2️⃣ Contains prebiotics that help feed good gut bacteria
3️⃣ Naturally supports gut lining health
4️⃣ Can help reduce digestive inflammation
5️⃣ Easy to digest when cooked, fermented, or shredded raw
Cabbage Salad Recipe:
▢1 cup sliced almonds
▢4 cups shredded green cabbage (from about 1/2 head of green cabbage)
▢2 cups shredded red cabbage (from about 1/4 head of red cabbage)
▢1 cup grated carrots (from about 3 medium carrots)
▢2 green onions, trimmed and chopped (both white and green parts)
▢1 red bell pepper, cored and cut into thin sticks
▢4 radishes, halved and thinly sliced
▢1 cup chopped fresh parsley
▢1/2 cup chopped fresh dill
▢Kosher salt
▢1 teaspoon sumac
For The Dijon-Lime Vinaigrette
▢2 tablespoons Dijon mustard
▢2 limes, juiced
▢2 garlic cloves, minced
▢1/3 cup extra virgin olive oil
▢1/2 teaspoon sumac
▢1/2 teaspoon crushed red pepper flakes (optional)
▢Kosher salt
▢Black pepper
Instructions:
1️⃣Toast the almonds. Coat a large pan with a thin layer of olive oil. Add the almonds and stir until they turn golden, about 8 minutes. Take off the heat and set aside.
2️⃣Make the Mustard Vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes, and a pinch of salt and pepper.
3️⃣Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with a good pinch or two of salt and sumac. Add 3/4 of the toasted almonds. Toss gently to combine.
4️⃣Dress and refrigerate. Pour the vinaigrette all over and toss to combine. If you have the time, wrap in plastic and give the salad 30 minutes to 1 hour in your fridge for the flavors to meld and the cabbage to just slightly soften.
5️⃣Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.
‼️Leftovers: You can store leftovers in the fridge in a covered container for up to 4 days.
‼️Make-Ahead: You can chop the cabbage and vegetables and keep them in the fridge in separate containers or zip-top bags for use in the next few days. You can also make the dressing and save it in the fridge in a tightly-closed jar.
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