Sesame Ginger Sautéed Cabbage and Carrots

Sesame Ginger Sautéed Cabbage & Carrots Recipe.Ben and I are having a few days in Paris to ourselves (in case you missed the update a few weeks ago, we are chasing a dream and are spending a month in France), then will be transitioning into full-on tourist mode on Wednesday when two special guests arrive—my sister Elizabeth and brother-in-law James. I can’t wait to share a part of this surreal experience with them. The four of us have spent months talking about French picnics and frolicking to come, so I’m literally skipping down the sidewalk in anticipation.

While I’m abroad, some of my best blogging buds are stepping in to share new fresh recipes here on TLSW. Today, I have a very special guest post from one of the first bloggers I got to know, the bubbly and beautiful Liz of The Lemon Bowl. A loving mom, talented cook, and experienced blogger who I also feel privileged to call a friend, Liz’s blog is filled with healthy recipes that never sacrifice taste or flavor. Her Slow Cooker Chicken Tikka Masala is a staple on my dinner menu, and last fall, I wore out my donut pan baking her Baked Pumpkin Donuts and Baked Apple Cider Donuts on repeat. Liz and I (finally!) met in person at BlogHer Food in Miami this year, and I’m plotting to come crash her dinner table in Michigan so that I can meet her two adorable little boys too.

The Lemon Bowl and The Law Students Wife

Here is Liz to share her yummy recipe for a sassy side I can’t wait to try when we get back, Sesame Ginger Sautéed Cabbage & Carrots.

Hello New Friends! I am so excited to be guest posting for my dear friend Erin today. We had the pleasure of meeting in person this past May when at BlogHer Food in Miami and it was so good to give her a hug in real life! In case you were wondering, she is just as adorable and friendly as you would expect – if not more. ;-)

My blog, The Lemon Bowl, is full of healthy recipes made with seasonal ingredients that just so happen to be good for you. I firmly believe that it doesn’t matter how healthy food is if it doesn’t taste delicious.

Sesame Ginger Sautéed Cabbage & Carrots. Healthy, simple, and delicious!

Speaking of delicious, this Sesame Ginger Sautéed Cabbage & Carrots was a huge hit with my boys. By keeping a well stocked Asian pantry, it came together in just minutes which is vital when you’re rushing to feed a toddler and a baby before the meltdown train leaves the station.

As always, make it your own! We happened to have cabbage and carrots on hand but use whatever fresh vegetables you can find that week. It would be perfect with asparagus, zucchini, peas, green beans and more.

Your fork is waiting.

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Sesame Ginger Sautéed Cabbage & Carrots

Healthy, vibrant sautéed vegetables loaded with the flavor of ginger and sesame. This simple side comes together in less than 20 minutes and can be adapted to any vegetables you have on hand.

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 2 inch piece ginger root – minced
  • 2 garlic cloves – minced
  • 2 teaspoons sambal oelek – optional
  • 6 cups shredded savoy cabbage
  • 2 cups shredded carrots
  • ½ teaspoon salt
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce – low sodium
  • 4 scallions – thinly sliced (tops and bottoms)
  • 1 tablespoon toasted sesame oil
  • black roasted sesame seeds and chopped cilantro – optional garnish

Directions:

  1. Head a deep skillet over medium heat and spray with cooking spray. Add ginger, garlic and sambal oelek and cook for 30 seconds to release flavors.
  2. Add shredded cabbage, carrots and salt to the pan. Saute until slightly wilted, 7-9 minutes. Add the rice vinegar, soy sauce, scallions, and sesame oil. Saute 1 additional minute. Serve warm, garnished with sesame seeds and cilantro.
All images and text ©/Well Plated.

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Don’t forget to check out more of Liz’s recipes at The Lemon Bowl and follow her on FacebookTwitter, and Pinterest.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

18 comments

  1. This looks so fresh and simple…perfect for summer dinners and picnics!

  2. I can just see slathering this over all kinds of things, burgers, chicken, fish or you know, eating it straight from the bowl as well!

  3. So much fun reading your updates from Paris!!! I am truly living vicariously. Thank you so much for having me in your space today, friend!

    • Thanks for your variation on there standard soy ginger stir fry, Liz (although, since I love salt, I will be using the HIGH sodium soy sauce, haha). This iteration must come from SE Asian inspiration because I just cannot get fresh cilantro in Japan or Korea, except for the big train station supermarket where it is about $2.40 for three little stems of it! I’ll be sure to visit you soon.
      Cheerio,
      D

    • (BTW, I think you mean “heat a deep skillet,” not “head a deep skillet.”)
      Best,
      D

  4. im living the dream vicariously through you both..keep the updates and IG coming :)

  5. I can tell you are in love with France :-))
    Thanks for sharing this delicious and healthy side, Liz.

  6. Have so much fun in Paris! I love Liz and her blog :) this dish is so super healthy and I love the vibrant colors!

  7. I’d like to experiment with more Asian ingredients ~ thank you for the great recipe!! Pinned!

  8. This is exactly what I want to eat all the days!

  9. Oh yum! I love ordering salads like these but never think to make them. I am pinning this for sure!

  10. Great recipe! Can’t wait to give this a try :)

  11. Sounds easy and yummy.

  12. Just love the look of this – perfect after a trip to the farmer’s market!

  13. This looks wonderful! I love making dishes like this! Pinning and stumbling! If you get a free moment later this week, I would love it if you would link it up with us at Foodie Fridays…we go live Thursday nights at 9 pm! I think this is definitely the sort of dish our readers would like!

  14. When do the rest of the ingredients (soy sauce, scallions, vinegar, sesame oil) get added to the pan? After the veggies are cooked and still on heat or after the pan has been removed from the stove?

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