Sautéed Cabbage and Carrots
Ingredients
The vegetables
-
6
cups
cabbage, shredded
-
2
cups
carrots, shredded
-
2
cloves
garlic, minced
-
1
2-inch piece
ginger root, minced
-
2
tablespoons
scallions, thinly sliced
The dressing
-
2
tablespoons
rice vinegar
-
2
tablespoons
low-sodium soy sauce
-
1
tablespoon
toasted sesame oil
-
2
teaspoons
sambal oelek (optional)
-
½
teaspoon
salt
The garnish
-
to taste
black roasted sesame seeds
-
to taste
chopped cilantro
Instructions
- Heat a deep skillet over medium heat and spray with cooking spray.
- Add ginger, garlic, and sambal oelek, cooking for 30 seconds until fragrant.
- Add shredded cabbage, carrots, and salt to the pan, sautéing until slightly wilted for 7-9 minutes.
- Stir in rice vinegar, soy sauce, scallions, and sesame oil, sautéing for an additional minute.
- Serve warm, garnished with sesame seeds and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
101
Total fat
4g
Total carbohydrates
15g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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