Crunchy Cabbage Salad

Fermented foods are an excellent addition to your diet if you’re looking to cultivate good gut bacteria, fight dysbiosis, or correct years of damage from antibiotic overuse. This prebiotic food is arguably more beneficial than popping probiotic pills, especially considering how the microbiome responds to whole foods as opposed to supplements.

While you should treat fermented foods like a condiment (a little bit with every meal), kimchi and sauerkraut are dominant by nature and can overpower the subtle flavors of a main course you’ve worked hard to prepare. If you’re struggling to find room for probiotics in your diet, eating raw cabbage at least 3 times a week is a worthy alternative. This crunchy salad, packed with red cabbage and tossed in a coconut-almond butter dressing, is incredibly light, refreshing, and an excellent way to support gut flora.


Cabbage Salad:

  • 1/4 large organic red cabbage 
  • Handful of organic snow peas 
  • Handful of raw organic cashews
  • 1 organic carrot 
  • 1/2 organic bell pepper
  • Handful of fresh organic basil 
  • Handful of fresh organic cilantro
  • 1 tablespoon organic toasted sesame seeds
  • 1/2 avocado (conventional is fine, due to thick exterior) 


  • 2 tablespoons organic raw almond butter 
  • 2 tablespoons filtered water 
  • 1 teaspoon 100% pure sesame oil
  • 2 teaspoons organic raw coconut aminos 
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh ginger, shredded 
  • Pink Himalayan or Celtic sea salt, to taste 


Chop all of the ingredients coarsely and add to a large bowl.

Combine the dressing ingredients and toss the salad.