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

Sesame Ginger Sautéed Cabbage & Carrots Recipe.

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

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 and 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.

What to Serve with Ginger Cabbage and Carrots

More Tasty Cabbage Recipes


Sesame Ginger Sautéed Cabbage & Carrots Recipe.

Sesame Ginger Sautéed Cabbage & Carrots

5 from 1 vote
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.

Prep: 10 mins
Cook: 10 mins
Total: 20 mins

Servings: 4 servings


  • 1 2-inch piece ginger root minced
  • 2 garlic cloves minced
  • 2 teaspoons sambal oelek (optional)
  • 6 cups savoy 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 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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Don’t forget to check out more of Liz’s recipes at The Lemon Bowl and follow her on FacebookTwitter, and Pinterest.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!

  2. 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!

    1. 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.

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

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

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

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

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

  8. 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!

  9. 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?

    1. Hi Liz! Stir them in at the very end, right after you’ve finished cooking the other veggies, then let them cook one more minute. I’m sorry that step was cut off and will update it ASAP!