Soy-Free Cabbage and Carrot Stir-Fry
Say goodbye to soy-based sauces and hello to vibrant, wholesome flavors with this Soy-Free Cabbage and Carrot Stir-Fry! Packed with fresh, nutrient-rich ingredients like crisp cabbage, sweet carrots, and colorful red bell peppers, this quick and easy recipe is perfect for busy weeknights. Infused with the bold punch of garlic and ginger, and finished with a tangy-sweet lemon-honey sauce, it delivers incredible flavor in every bite—no soy required! Prepared in just 25 minutes, this stir-fry makes a light, refreshing side dish or can stand alone as a satisfying vegetarian main. Whether you're accommodating dietary restrictions or simply seeking a healthier twist on classic stir-fries, this vibrant recipe is sure to impress. Serve fresh from the skillet and let its bright, natural flavors shine!
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Recipe Information
Ingredients
- 1 medium head Cabbage
- 2 large Carrots
- 1 medium Red bell pepper
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 stalks Green onions
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Chop the medium head of cabbage into thin strips. Peel and thinly slice the large carrots into rounds or matchsticks. Core and slice the red bell pepper into thin strips.
Mince the garlic cloves and finely grate the inch of ginger. Chop green onions, separating the white and green parts.
In a small bowl, mix the lemon juice, honey, salt, and black pepper to prepare the sauce.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds, or until fragrant.
Add the sliced carrots to the skillet first and stir-fry for about 2 minutes since they take slightly longer to soften.
Next, add the sliced red bell peppers and the white part of the green onions and continue stir-frying for another 2 minutes.
Add the shredded cabbage to the skillet and stir well to combine with other vegetables. Stir-fry for an additional 3 minutes until the cabbage begins to wilt but remains crisp.
Pour the lemon juice mixture over the vegetables in the skillet and stir well to combine, ensuring all the vegetables are coated with the sauce.
Remove the skillet from heat and sprinkle the green part of the onions on top as a garnish.
Serve immediately as a side dish or a light main, and enjoy your soy-free vegetable stir-fry!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 45.9 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1780 mg | 38% | |
*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.
