• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It Paleo

  • About
  • By Meal
    • Breakfast
    • Lunch/Dinner
    • Dessert
    • Snack
  • By Diet
    • Allergy Free
    • Egg Free
    • Keto
    • Nut Free
    • No Added Sugar
    • Vegan
    • Whole30
  • By Category
    • Bites/Balls
    • Bars
    • Bread/Muffins
    • Cakes/Cupcakes
    • Chocolates
    • Cookies
    • Crackers
    • Pancakes/Waffles/Crepes
    • Proteins
    • Salads
    • Sides
    • Other
  • Shop
  • Nav Social Menu

Carrot & Cabbage Noodles (Whole30, Vegan)

Jan 24, 2020 · 2 Comments

Jump to Recipe·Print Recipe

These Carrot & Cabbage Noodles are a healthy, low carb alternative to conventional noodles or even zucchini noodles.  These noodles are Whole30 approved, Paleo, gluten free, Vegan and don't contain any added sugars.

whole30-cabbage-noodles

Noodles are the ultimate comfort food.  Plus, they're easy to make and quick to throw together.  Yes, I'm talking about you mac'n cheese and spaghetti.

But, have you ever replaced conventional noodles with cabbage noodles?  Whether that's a yes or a no, these Carrot & Cabbage Noodles are a must-try!

They're a great option when you're looking for something relatively low carb and healthy, but still satisfying and comforting.

Ingredients in Carrot & Cabbage Noodles

These Carrot & Cabbage Noodles are healthy, wholesome and naturally gluten free.  My recipe is made with 5 simple ingredients:

  • carrot
  • cabbage
  • olive oil
  • fresh rosemary
  • salt
ingredients

This recipe, like most savory recipes, is highly customize-able.  All you really need is an extra large carrot, cabbage and some oil.  The seasonings are optional.  But, I strongly recommend using some spices and salt to flavor the noodles.

How to Cook Vegetable Noodles

To make these noodles, you'll need a medium-sized frying pan with a lid.  Before cooking the veggie noodles, first peel a large carrot.  A simple carrot peeler will do the trick!  Then, cut the cabbage into thin strips.

Turn the stove top on and set to medium heat, then add the oil.  After letting the pan heat up, add the cabbage and the carrots.  Place the lid on the pan and cook on medium heat for 5 minutes.

While the noodles are cooking, remove the stem from the rosemary and chop it into small pieces.

After 5 minutes, remove the lid and add the rosemary and salt.  Cook an additional 5 minutes (uncovered), stirring once every minute.

You can add-in more ingredients such as nuts, seeds or dried fruit.  I added a handful of dried cranberries and slivered almonds.

Plate and serve immediately!

carrot-and-cabbage-noodles

What To Serve with Carrot & Cabbage Noodles

You'll want to add a decent amount of protein to make this a full meal.  Anything from salmon to meatballs to eggs would pair well with these noodles.

How to Store Noodles

These noodles are best eaten right after cooking.  Rather than storing pre-cooked veggie noodles, I recommend prepping the noodles beforehand and then cooking them when you're ready to eat.

For example, peel a bunch of carrots and chop a head of cabbage.  Store the veggies in an air-tight container in the fridge.  Then, take out the veggies and cook just before meal time.

easy-whole-30-noodle-recipe

More Whole30 Sides

Looking for more easy Whole30 side dishes? Here are some great ones from the blog:

  • Air Fryer Buffalo Cauliflower
  • Roasted Fennel & Carrots
  • Oven Roasted Green Beans
  • Garlic Parsnip Fries
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
carrot-and-cabbage-noodles

Carrot & Cabbage Noodles

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: serves 1 1x
Print Recipe
Pin Recipe

Description

Healthy, low carb veggie noodles made from carrots and green cabbage.  Paleo, Whole30, Vegan and naturally gluten free.


Ingredients

Scale
  • 1 large carrot
  • ¼ head green cabbage
  • ½-1 tsp olive oil
  • sprig of fresh rosemary
  • ¼ tsp salt

Instructions

  1. Peel carrot into thin strips using a carrot peeler.
  2. Cut cabbage into thin strips.
  3. Place frying pan on stove top and set heat to medium.  Add oil.
  4. Place cabbage and carrot strips on pan.  Cover and cook on medium heat for 5 minutes.
  5. Chop rosemary.
  6. Remove lid from frying pan, add rosemary and salt*  Cook an additional 5 minutes on medium heat (uncovered), stirring every minute.  
  7. Plate and serve immediately.

Notes

Recipe serves one, but feel free to double or triple the ingredients to serve more.

*Optional: add in more herbs or ingredients such as nuts, seeds and dried fruit.  I added a handful of dried cranberries and slivered almonds.

Keywords: veggie noodles, Whole30, Paleo, nut free, no added sugar, egg free, Vegan, side dish, lunch, dinner

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

carrot-and-cabbage-vegetable-noodle-recipe
Previous Post: « Coconut Yogurt Breakfast Bowl
Next Post: Savory Sweet Potato Bread (Paleo, Nut Free) »

Reader Interactions

Comments

  1. Simply Splendid Food says

    January 24, 2020 at 6:24 am

    I am so impressed. This will be a favorite on my new plant diet list! ????

    Reply
    • Katie says

      January 24, 2020 at 7:11 am

      Thank you 🙂 I've been loving this dish lately - hopefully you do too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Footer

Privacy Policy

Disclaimer

Terms & Conditions

Disclaimer

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Archives

Copyright © 2021 Bake It Paleo on the Seasoned Pro Theme