Linda’s Creamy Peanut Butter Broccoli and Cabbage Salad


Linda’s Creamy Peanut Butter Broccoli and Cabbage Salad


If I had to choose only one type of vegetable to eat, it would be cruciferous vegetables. 

Cruciferous vegetables, such as broccoli and cabbage, offer powerful protection against cancer, including breast cancer, reduce inflammation, are cardio protective, improve estrogen metabolism, help to balance your microbiome, support detoxification and are neuro and DNA protective – true rockstars of the vegetable kingdom.

No other type of vegetable provides such a potent nutrient profile and offers such a capacity to prevent disease than cruciferous vegetables.  In particular, it is the sulfur-containing compounds, which when broken down by food preparation, chewing and digestion, that form biologically active compounds, which make cruciferous vegetables so unique. Of these compounds, indole 3 carbinol and sulforaphane are two of the most well known for their anticancer effects.  However, these sulfur-containing compounds are also required for: glutathione production, the body’s master antioxidant; cardiovascular health; and a healthy gut lining by helping prevent the bacterial overgrowth of helicobacter pylori.

In addition to the above, broccoli and cabbage are also prebiotic foods, helping feed the good bugs in our gut, increasing the diversity and number, which then in turn create a healthy gut microbiome, key for anyone suffering from any type of digestive or hormonal imbalance. 

Every meal we eat has the ability to either move our health forward or backward, all dependent upon the foods we choose.  This salad is just one way to keep our health moving forward. 😊 I was inspired by the original recipe I found on but adapted slightly to make it a bit more hormonally friendly.


1 head broccoli, cut into small florets (6 cups)

½ head purple cabbage, shredded (2 cups)

½ cup organic peanut butter or almond butter, smooth or crunchy

1 tbsp rice vinegar

2 tbsp fresh lime juice

2 tbsp low sodium tamari

1 tbsp toasted sesame oil

1 tbsp freshly grated ginger

1 clove garlic, minced

¼ tsp chili flakes, optional

3 tbsp water

1 tsp sesame seeds


  1. Cut the broccoli into small florets and saute, with 1-2 tablespoons of extra-virgin olive oil, over low heat, until bright green.
  2. Shred the cabbage and place in medium bowl with sauteed broccoli.
  3. In a small bowl, whisk together the peanut/almond butter, rice vinegar, lime juice, low-sodium tamari, toasted sesame oil, ginger, garlic and chili flakes if using.  Stir in water, until desired consistency.
  4. Pour dressing over broccoli and cabbage.
  5. Garnish with sesame seeds.


Reasearch studies on benefits of cruciferous vegetables:

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