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Thai Caboodle Salad

Ever since I discovered that Caboodles (name picked by my readers), aka slightly al dente roasted cabbage strands, are the perfect low carb substitute for pasta, I've been working on a million ways to use them. First there was the classic, meatballs and caboodles then I made a caboodles, marinara sauce, and cheese concoction but my mind kept going to a Thai noodle salad, one of my favorite salads. So with Pesach around the corner I developed this recipe with those flavors in mind. Instead of the classic peanut sauce, I used almond butter to keep it kitniyot (legume) free but the flavors are still perfect. I like my sauce spicy but you can feel free to keep it more neutral. Best of all, all the colors make this side dish/salad so vibrant looking and will make a beautiful addition to your table. Pesach or not, this low carb Thai salad is awesome! Enjoy!

1 medium head of cabbage (red or white)
3 Tablespoons olive oil
1 1/2 cups shredded carrots
3 scallions, sliced
6 radishes, sliced


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