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
1/4 cup chopped cilantro
1/4 cup copped mint
1 red Thai chili, thinly sliced (optional)
1/2 cup coarsely chopped roasted cashews

For the Dressing:
1/4 cup almond butter
4 cloves garlic, crushed
1 tsp finely chopped fresh ginger
1 tsp honey
2 Tablespoons lime juice
2 tsp coconut aminos (for Pesach use) or soy sauce, or omit and use a bigger pinch of salt
2 Tablespoons water
pinch red pepper flakes
pinch of salt

Preheat your oven to 375. Slice the cabbage in rounds 1/2 inch thick and lay on a baking sheet. Drizzle with the olive oil. season with salt and pepper, rubbing the olive oil and salt and pepper over each slice of cabbage. Roast for 30-35 minutes until the ends are slightly crispy and the cabbage is fully cooked but not mushy. You want it still slightly al dente. Let the cabbage come to room temperature.

For the Dressing: Whisk together the almond butter, garlic, ginger, lime juice, coconut aminos or soy sauce, water and red pepper flakes. Taste. If you are not using soy sauce or coconut aminos you will need a nice pinch of salt. If you are using soy sauce you probably don't need any salt and if you are using coconut aminos you will need a small pinch of salt. You want the dressing to be drizzling consistency so if it is too thick, add a little water one teaspoon at a time.

To assemble:
Unravel the cabbage "noodles" and place them on a large flat platter. Top with the carrots, radishes and scallions. Sprinkle the herbs and chili on top and top with the cashews. Drizzle the dressing all over and serve.


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