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SPICY STIR-FRIED CABBAGE AND CARROTS
19

SPICY STIR-FRIED CABBAGE AND CARROTS

NUTRITION
HEALTHY RECIPES
Mar 05, 2025

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.

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