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This cabbage carrot stir fry is unbelievably quick and easy to make and is loaded with nourishing elements. It is full of fiber and crunchy bites from fresh veggies and makes for a wholesome dish that you can enjoy as a meal or an appetizer.
Oh man, is this recipe quite a surprise on both the texture and flavor front?
You can practically incorporate any vegetables at your disposal, and all you need to do is saute them in a pan for 5 minutes!
The cabbage adds a ton of fiber, while the carrots and capsicum brim this dish with vitamin C.
This stir fry cabbage and carrots is an ideal recipe to whip up on busy mornings, or it can be used as a stuffing for sandwiches or a snack to be enjoyed with crips and sauces.
And did I mention that this Asian-inspired delicacy is gluten-free, paleo, and vegan, and can be effortlessly customized?
Throw a bit of this stir-fry sauce on top, and you’ll have a decadent meal you can’t get your hands off!
Tools You’ll Need
- Wok: Use a large wok or a deep skillet to hold all the ingredients and to cook them evenly.
- Spatula/Ladle: To saute and stir.
Ingredients in This Stir Fry Cabbage And Carrots Recipe
Green Cabbage: Cabbage has a lot of fiber and vitamin C, and is easily found in grocery stores. You can also go for napa cabbage or red cabbage for a more striking look. Find other varieties here.
Carrots: Carrots are also the hero of the dish other than cabbage and provide a pop of red color and crunch.
Capsicum: For added crispiness. You can also use a mix of red and yellow bell peppers as well.
Onion: It makes for a nice aromatic base.
Garlic & Ginger: The combination of ginger and garlic is unbeatable. They have a certain aroma and savoriness that elevates the overall flavors.
Vegan Butter: Since this is a vegan recipe, I used plant-based butter.
Oregano: A herby condiment that balances the spiciness of red chili flakes.
Red Chili Flakes: Hot and spicy!
Stir-fry Sauce: Drizzle it on top at the end for a magnificent umami goodness.
Salt
How to Make Cabbage Carrot Stir Fry
Prepare the veggies:
Chop the veggies manually or use a food processor for an easy way out.
Saute the ingredients:
In a wok, melt some vegan butter, then add red chili flakes, and oregano, and saute.
Add ginger and garlic, saute them for 30 seconds, and add onion, and again saute them on high heat till onion turns translucent.
Add the rest of the veggies- capsicum, carrot, and cabbage, and also salt. Mix and saute them on high heat for a minute till all of them are tender yet crunchy.
Finishing touches:
Transfer the mixture onto a plate, and finish it off by drizzling some stir-fry sauce on top.
Your stir fry carrots and cabbage are ready to be served.
Tips & Variations
Uniform cutting: Cut all the vegetables in a similar manner. This way all of them will be cooked evenly and get a uniform texture and bites.
Don’t cook for too long: Stir-frying is a quick process and doesn’t require much cooking. So don’t keep the vegetables on heat for long. Find the right balance between soft and crunchy.
Use a variety of veggies: Don’t limit yourself to limited ingredients. You can basically include any type of greens and vegetables for a wholesome experience.
Serving Options
Protein-heavy meal: To add more protein to your diet, you can also grill some chicken or fish strips in the mix.
Sandwich filling: This dish is a great sandwich filling and I personally use it as such for an appetizer.
How to Store
In the fridge: If there are any leftovers, place them in an air-tight container, and store them in the refrigerator for up to 5 days.
In the freezer: For a longer duration, you can also freeze this cabbage and carrots stir fry for 3 months without any spoilage. Make sure to freeze the sauce separately to prolong its life.
Reheating: Thaw in the refrigerator overnight, and reheat it in a skillet or microwave.
Why You’ll Love This Stir Fry Cabbage With Carrot
- It is just as healthy as it is delicious.
- You can customize this dish in numerous different ways.
- All you need is a wok and 10 minutes of cooking time.
- It is extremely versatile and can be enjoyed as a breakfast, or an appetizer.
- The veggies lend a crunchy texture and give an amazing mouthfeel.
More Related Recipes
- Coleslaw Sandwich
- Golden Girl Salad With Sweet Corn Vinaigrette
- Singapore Street Noodles
- Corn Peas Salad
- Puerto Rican Potato Salad
Please rate and comment if you make this cabbage carrot stir fry so I know how much you like it.
Healthy Cabbage Carrot Stir Fry
Ingredients
- 2 tbsp Vegan Butter
- ½ tsp Oregano
- ½ tsp Red Chili Flakes
- 1 medium Onion sliced
- 1 medium Capsicum sliced
- 1 small Carrot julienned
- ¼ small Cabbage sliced
- Salt
- 4 tbsp Stir Fry Sauce
Instructions
- Chop the veggies manually or use a food processor for an easy way out.
- In a wok, melt some vegan butter, then add red chili flakes, and oregano, and saute.
- Add ginger and garlic, saute them for 30 seconds, and add onion, and again saute them on high heat till onion turns translucent.
- Add the rest of the veggies- capsicum, carrot, and cabbage, and also salt. Mix and saute them on high heat for a minute till all of them are tender yet crunchy.
- Transfer the mixture onto a plate, and finish it off by drizzling some stir-fry sauce on top.
- Your stir fry carrots and cabbage are ready to be served.
Notes
- Uniform cutting: Cut all the vegetables in a similar manner. This way all of them will be cooked evenly and get a uniform texture and bites.
- Don’t cook for too long: Stir-frying is a quick process and doesn’t require much cooking. So don’t keep the vegetables on heat for long. Find the right balance between soft and crunchy.
- Use a variety of veggies: Don’t limit yourself to limited ingredients. You can basically include any type of greens and vegetables for a wholesome experience.