Here’s a yummy recipe for a sassy side! Sesame Ginger Sautéed Cabbage & Carrots.

Sesame Ginger Sautéed Cabbage & Carrots Recipe.

This recipe is a second cousin of my Sauteed Cabbage and Sauteed Carrots, with an Asian spin.

OK, maybe it is a third cousin, but it is VERY welcome at the reunion, because it is DELISH!

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

This is one of those fantastic recipes you can make your own.

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.

Try it with any quick-saute vegetables. Asparagus, zucchini, peas, or green beans (cut them in half first) would all be scrumptious.

What to Serve with Sauteed Cabbage and Carrots

More Tasty Cabbage Recipes

Sesame Ginger Sautéed Cabbage & Carrots Recipe.

Sesame Ginger Sautéed Cabbage & Carrots

3 from 2 votes
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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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!

  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!

    1. Hi Jo! I’m sorry to hear the recipe wasn’t to your taste. There is no typo in the ingredient list. You can always adjust flavors according to your taste. I truly wish it would have been a hit for you.