Cabbage & Carrot Noodles (Gluten Free, Paleo, AIP)

While I love trying new flavors and coming up with new recipes, I live in the real world and don’t have time to eat something new every day. I need quick recipes that can easily be adapted for different meals. Enter Cabbage & Carrot Noodles!

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This is one of my favorite ‘noodle’ replacements that can be used as a base for pretty much any type of protein or flavor. Obviously they don’t taste like noodles, but anything that can be thrown in one bowl and called a meal is close enough to a noodle for me.

I’ve been eating these on the regular. I originally made them as a base for asian pork meatballs (recipe will be posted for those soon!), but quickly realized that I LOVE THEM WITH EVERYTHING.

They are great as a side just as they are, covered in whatever sauce you have on hand, or mixed with any type of protein for a one bowl meal. If I make them for dinner and have left overs, I will reheat them in my cast iron pan with eggs and a protein for an easy veggie packed breakfast.

Some of my favorites to top them with:

  • Eggs & sausage

  • Eggs & bacon

  • Ground beef

  • Shredded crock pot beef or pork

  • Pork meatballs

  • Nut sauces

Tip: Pick yourself up a julienne peeler! They are inexpensive and it will save you from fighting with a knife. Shredding veggies for a salad, stir fry, or even making zucchini noodles is a breeze. I use it when I don’t feel like washing the spiralizer. I also throw it in my suitcase when I travel which makes eating away from home easy peasy. You use it just like you would a normal vegetable peeler.

Cabbage & Carrot Noodles

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prep 15 mins
cook 15 mins
total 30 mins
yield 4-6 servings

Ingredients

  • 1/2 large green cabbage, sliced into strands

  • 1lb rainbow carrots, julienned

  • 2 shallots or a small onion, thinly sliced

  • 2-3 TBS pastured lard, tallow, or coconut oil (high quality animal fat will taste the best, coconut oil works too)

  • Salt to taste

Instructions

  1. Prep your veggies and preheat skillet with cooking fat of choice over medium heat.

  2. Add cabbage, carrots, and shallots. Salt to taste.

  3. Stir frequently and cook until noodles are soft, about 15-20 minutes.

Notes

I like to make this recipe with red cabbage too, and will mix it up depending on what's available. Half red/half green makes for a beautiful dish.

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RecipesKristina RisolaAIP, paleo, Gluten Free, recipesComment