Low Carb Cabbage and Carrot Stir-Fry
Elevate your weeknight dinners with this vibrant and healthy Low Carb Cabbage and Carrot Stir-Fry! Bursting with fresh flavors, this recipe combines tender-crisp carrots and perfectly wilted cabbage in a savory blend of garlic, ginger, and low-sodium soy sauce. Enhanced by a drizzle of sesame oil and finished with a sprinkle of sesame seeds and fiery red pepper flakes, this dish delivers maximum flavor with minimal carbs. Ready in just 25 minutes, it’s a quick and easy option for busy evenings. Perfect as a light main course or a flavorful side dish, this stir-fry is packed with nutrients, versatile to pair with your favorite proteins, and completely gluten-free. Whether you’re following a low-carb lifestyle or simply looking for a veggie-forward recipe, this is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 whole garlic cloves
- 1 teaspoon fresh ginger
- 1 whole small green cabbage
- 1 whole large carrot
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 2 whole green onions
Instructions
Start by preparing your ingredients. Finely mince the garlic cloves and grate the fresh ginger. Shred the cabbage finely. Peel the carrot and slice it into thin matchsticks. Chop the green onions into small pieces.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the shredded cabbage to the skillet, tossing well to combine with the garlic and ginger. Cook for 3 minutes, stirring frequently.
Add the carrot matchsticks to the skillet and continue to stir-fry for another 3 to 5 minutes, or until the cabbage is wilted but still retains some crunch and the carrots are tender-crisp.
Pour in 2 tablespoons of low-sodium soy sauce and 1 teaspoon of sesame oil. Stir everything together to ensure the vegetables are well-coated in the sauce.
Season the stir-fry with 0.5 teaspoon of black pepper and a pinch of red pepper flakes for heat. Adjust these to taste.
Sprinkle 1 tablespoon of sesame seeds over the stir-fry and mix well.
Remove the skillet from heat. Garnish with the chopped green onions.
Serve immediately and enjoy your low-carb cabbage and carrot stir-fry!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
