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.
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!
These Paleo vegetable noodles are a great option when you're looking for something relatively low carb and healthy, but still satisfying and comforting.
- Paleo, Whole30 and Vegan
- naturally gluten and grain free
- no added sugar
- just 5 ingredients
- ready in under 15 minutes
Ingredients in Carrot & Cabbage Noodles
These whole30 cabbage noodles are naturally gluten free and have no added sugar. My recipe is made with 5 simple ingredients:
- olive oil
- dried rosemary
This recipe, like most savory recipes, is highly customize-able. All you really need are a couple carrots, cabbage and some oil. The seasonings are optional. But, I strongly recommend using some spices and salt to flavor the noodles.
In addition to the noodles, this Paleo vegetable recipe can be topped with nuts, seeds and dried fruit. I added some dried cranberries, raw pumpkin seeds and sesame seeds to these vegan cabbage noodles and ate them alongside a few boiled eggs.
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 3 minutes.
After 3 minutes, remove the lid and add the rosemary and salt. Cook an additional 3-5 minutes (uncovered), stirring frequently.
You can toppings such as nuts, seeds or dried fruit. I added a handful of dried cranberries, pumpkin seeds and sesame seeds.
Plate and serve immediately!
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 this Paleo noodle recipe.
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.
More Whole30 Sides
Looking for more easy Whole30 side dishes? Here are some great ones from the blog:Print
Healthy, low carb veggie noodles made from carrots and green cabbage. Paleo, Whole30, Vegan and naturally gluten free.
- 1-2 large carrots, peeled
- ¼ head green cabbage, thinly sliced
- 1 tsp olive oil
- 1 tsp dried rosemary
- ¼ tsp salt
- dried cranberries
- pumpkin seeds
- sesame seeds
- Place frying pan on stove top and set heat to medium. Add oil.
- Place cabbage and carrot strips on pan. Cover and cook on medium heat for 3 minutes.
- Remove lid from frying pan, add rosemary and salt. Cook an additional 3-5 minutes on medium heat (uncovered), stirring frequently.
- Plate, add toppings and serve immediately.
Recipe serves one, but feel free to double or triple the ingredients to serve more.
Keywords: veggie noodles, Whole30, Paleo, nut free, no added sugar, egg free, Vegan, side dish, lunch, dinner