Here’s a yummy recipe for a sassy side! Sautéed Cabbage & Carrots with an easy sesame-ginger dressing.
OK, maybe it is a third cousin, but it is VERY welcome at the reunion because it is DELISH!
We often have cabbage and carrots hanging out in the produce drawer thanks to their long refrigerator life, but you can swap whatever fresh vegetables you have on hand that week.
This is one recipe you can totally make your own (so is this Ramen Salad).
5 Star Review
“This was so yummy! I loved how quick and easy it was too!”— Emily —
How to Make Sauteed Cabbage and Carrots
Crisp carrots and fresh cabbage get married together with a zippy Asian-inspired ginger dressing in this flavorful and texture-packed side dish. (For a similar-tasting Asian salad recipe with cabbage, try this Asian Cabbage Salad).
- Cabbage. Not just for Healthy Coleslaw, I love using cabbage in an array of fresh salads and side dishes for its vitamin K, vitamin C, folate, and fiber content. Cabbage fan? You’ll Fried Cabbage.
- Carrots. For some contrasting color and extra crunch. Plus carrots add an extra punch of vitamin A to this salad along with vitamin K, vitamin C, and potassium.
- Ginger + Garlic. The perfect duo for adding a little zippy bite to this dish (and this Egg Roll in a Bowl recipe). Plus, I love that both are heart-healthy ingredients known for their antioxidant and anti-inflammatory properties.
- Sambal Oelek. A spicy chili paste made from a mixture of peppers, garlic, ginger, onions, and lime juice. It’s my fav for adding a little heat to Asian-inspired recipes (like this Quinoa Fried Rice with Chicken and Vegetables).
- Rice Vinegar. For a little acidity to balance out all the flavors and marry everything together.
- Soy Sauce. Contributes that essential savory umami flavor for some depth and intensity (just like in this Cabbage Stir Fry).
- Sesame Oil. This fragrant oil makes this salad smell (and taste) truly divine.
- Sesame Seeds. For a little extra nutty sesame flavor and additional texture.
- In a skillet, saute the ginger, garlic, and sambal oelek until fragrant.
- Add the cabbage, carrots, and salt to the pan and cook until slightly wilted.
- Toss in the rice vinegar, soy sauce, scallions, and sesame oil and saute for an additional minute.
- Serve warm, garnished with sesame seeds and cilantro. ENJOY!
What to Serve with Sauteed Cabbage and Carrots
- Chicken. This would be a crowd-pleasing side dish with Slow Cooker Honey Garlic Chicken or Teriyaki Chicken Stir Fry.
- Beef. Everyone will love this easy side dish paired with Crock Pot Pepper Steak or Crockpot Beef and Broccoli.
- Tofu. This sautéed cabbage and carrots recipe would be delicious served with Tofu Stir Fry.
Frequently Asked Questions
Customize this dish by tossing in extra veggies you have on hand. Those that saute quickly are best, like asparagus, zucchini, peas, or green beans (cut them in half first).
Absolutely! To make this recipe gluten free, you’ll want to swap the soy sauce for gluten free tamari. I would also check the label of your sambal oelek to ensure it is a brand that’s manufactured gluten free.
I don’t find it spicy, but it does have a nice bite due to the generous amount of ginger and sambal oelek. If you are sensitive to spicy recipes or those with strong flavors, feel free to reduce the amounts of ginger and chili paste to suit your tastes.
Sautéed Cabbage and Carrots
- 1 2-inch piece ginger root minced
- 2 garlic cloves minced
- 2 teaspoons sambal oelek (optional)
- 6 cups cabbage shredded
- 2 cups carrots shredded
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 4 scallions thinly sliced, tops and bottoms
- 1 tablespoon toasted sesame oil
- black roasted sesame seeds and chopped cilantro (optional, for garnish)
- 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.
- 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.
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