Serves 4
20 min
Sesame Ginger Sautéed Cabbage and Carrots
Recipe GLPR8e160619b76dd2
A vibrant, quick-cooking side dish featuring tender cabbage and carrots infused with aromatic ginger, garlic, and toasted sesame oil. This simple yet flavorful sauté comes together in minutes and pairs beautifully with grain bowls, stir-fries, or any Asian-inspired meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups shredded carrots
2 garlic cloves, minced
1 tablespoon fresh ginger root, minced
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
½ teaspoon salt
6 cups shredded savoy cabbage
4 scallions, thinly sliced (white and green parts)
1 tablespoon toasted sesame oil
1 teaspoon sambal oelek (optional, for heat)
Black roasted sesame seeds for garnish (optional)
Fresh cilantro, chopped, for garnish (optional)
Cooking spray or neutral oil for the pan
Directions
Heat a large, deep skillet over medium heat and lightly coat the surface with cooking spray or a small amount of neutral oil.
Add the minced garlic, ginger, and sambal oelek (if using) to the hot pan. Stir constantly for about 30 seconds, allowing the aromatics to release their fragrant oils into the pan.
Add the shredded cabbage, carrots, and salt to the pan. Toss everything together to combine and coat with the fragrant oil.
Sauté for 7 to 9 minutes, stirring occasionally, until the cabbage is tender and slightly wilted but still retains some texture. The vegetables should remain vibrant in color.
Remove the pan from heat and stir in the rice vinegar and toasted sesame oil until evenly distributed.
Transfer to a serving dish and drizzle with soy sauce, stirring gently to combine. Top with sliced scallions, sesame seeds, and cilantro if desired. Serve warm.
