SPICY STIR-FRIED CABBAGE AND CARROTS
This Spicy Stir-Fried Cabbage and Carrots dish is a simple yet flavourful combination of crisp vegetables, aromatic garlic and a kick of spice from chilli flakes. This dish is stir-fried with a touch of soy sauce and salt, which brings a delicious umami balance while keeping it light and healthy. The crunch of shredded cabbage in olive oil complements the sweetness of julienned carrots, making it a delightful side dish or quick main course for a light meal. It is packed with fibre, antioxidants and essential vitamins. This plant-based dish is a fantastic addition to any meal. Whether served as a side to complement your favourite protein or enjoyed on its own, it is quick to make and filled with nutrients. Perfect for those following a low-carb, vegan or gluten-free diet, this stir-fry is a must-try for busy weeknights or meal prep.
RECIPE CATEGORY
Side, Snack, Main Course, Appetizers
SERVING SIZE
1
CUISINE
Asian, Chinese, Plant-Based, Fusion
PREPARATION/TECHNIQUES
Stir-Fry, Quick Cooking, High-Fibre Meal
OCCASION/HOLIDAY
Weeknight Dinner, Meal Prep, Healthy Snacking, Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Dairy-Free, High-Fibre, Low-Fat, Low-Carb
DISH TYPE
Vegetable Stir-Fry, Plant-Based Side
INGREDIENTS
These are the following ingredients for Spicy Stir-Fried Cabbage and Carrots:
- ½ cup shredded cabbage
- ½ cup julienned carrots
- ½ teaspoon chilli flakes
- ½ teaspoon garlic, minced
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ½ teaspoon soy sauce
FULL NUTRITIONAL INFORMATION
- Calories: 75 kcal
- Carbohydrates: 10g
- Protein: 2g
- Fats: 4g
- Fibre: 3g
- Sugar: 4g
- Sodium: 250mg
PREPARATION
- Prepare vegetables: Wash and shred the cabbage and julienne the carrots. Mince the garlic.
- Heat oil: In a pan or wok, heat olive oil over medium heat.
- Sauté garlic: Add minced garlic and stir for about 30 seconds until fragrant.
- Cook vegetables: Add shredded cabbage and carrots, stirring continuously.
- Add seasoning: Sprinkle chilli flakes, salt and soy sauce, tossing everything together.
- Stir-fry: Cook for 3-4 minutes or until vegetables are tender-crisp.
- Serve immediately: Enjoy as a side dish or a light meal.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Crispier texture: Do not overcook the vegetables; stir-fry quickly over high heat for maximum crunch.
- Extra heat: Add more chilli flakes or a dash of sriracha for an extra spicy kick.
- Balanced flavour: A squeeze of lemon juice or a splash of rice vinegar can enhance the taste.
- More protein: Add tofu, tempeh or scrambled egg for a complete meal.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days.
VARIATIONS
- Sesame-Flavoured: Add toasted sesame oil and sprinkle sesame seeds before serving.
- Ginger-Garlic Twist: Add fresh grated ginger along with garlic for extra depth.
- Peanut Stir-Fry: Toss with peanut butter and soy sauce for a creamy, nutty flavour.
- Soy-Free Version: Substitute soy sauce with coconut aminos for a gluten-free alternative.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended, as cabbage and carrots can become soggy when thawed.
- Reheating: Warm in a pan over medium heat for 2-3 minutes or microwave for 30 seconds.