Mediterranean Cabbage Salad: A Recipe for Neuropathy Management

Managing a condition like neuropathy often means paying close attention to your diet. This Mediterranean Cabbage Salad recipe is more than just a delicious side dish; it's a strategic meal packed with nutrients chosen to support your nerves. It’s an ideal recipe for anyone asking what is the best diet for neuropathy to reduce inflammation? or can a plant-based diet help with nerve damage?

The ingredients in this salad are chosen for their potential to help with everything from neuropathic pain to managing the progression of diabetic neuropathy.

The Ingredients: A Deeper Dive into Nerve Health

Cabbage: Your Anti-Inflammatory Powerhouse

Cabbage, particularly red cabbage, can be beneficial for neuropathy due to its anti-inflammatory and antioxidant properties, which may help reduce nerve damage and pain. While not a cure, cabbage can be a complementary approach to managing symptoms. For those wondering what foods help with tingling in feet and hands?, cabbage is a great option.

Reduces Inflammation: Cabbage contains compounds like anthocyanins and sulforaphane, which have anti-inflammatory effects. Chronic inflammation can exacerbate nerve damage, and reducing it can help alleviate pain and improve nerve function.

Provides Antioxidants: Antioxidants in cabbage protect nerve cells from damage caused by free radicals. This can be beneficial for preventing the progression of various types of peripheral neuropathy.

Aids Nerve Regeneration: Some studies suggest that compounds found in cabbage may have a role in nerve regeneration, although more research is needed in this area.

Other Nerve-Supporting Ingredients

The remaining ingredients in this salad work together to provide a holistic approach to managing your health.

Carrots: Rich in beta-carotene, a powerful antioxidant that helps protect cells from damage.

Bell Peppers: Provide vitamin C and capsaicin, which can help with nerve desensitization and improve circulation.

Radishes: Contain compounds that may support liver function, which is essential for detoxifying the body and can be beneficial for overall health.

Parsley & Dill: These herbs are packed with antioxidants and have anti-inflammatory properties, making them excellent for managing neuroinflammation.

Almonds: A great source of healthy fats, protein, and vitamin E, all of which are vital for nerve function and health.

Olive Oil: A key component of the Mediterranean diet, olive oil provides healthy fats and antioxidants that help reduce inflammation.

The Recipe

PREP – 20 MINUTES CHILLING TIME 30 MINUTES TOTAL – 50 MINUTES

Cuisine: MEDITERRANEAN SERVES: 8 SERVINGS Course: ENTREE OR SIDE DISH

Ingredients: For The Cabbage Salad

• 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:

Toast 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.

Make 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.

Make 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.

Dress 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.

Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.