Low Sodium Stir Fry Cabbage

Bright, vibrant, and packed with flavor, this Low Sodium Stir Fry Cabbage is the perfect healthy side dish for any meal. Featuring tender-crisp cabbage and carrots, aromatic garlic and ginger, and a savory yet light sauce made with low-sodium soy sauce and rice vinegar, this dish delivers incredible taste without the extra salt. Quick and easy to prepare in just 25 minutes, it's ideal for busy weeknights and can be served on its own or over brown rice or quinoa for a satisfying main. Plus, the optional sesame oil adds a delightful nutty aroma, making every bite irresistibly delicious! This recipe is a go-to for anyone seeking a low-sodium, wholesome, and flavorful stir fry option.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 medium head Green cabbage
• 1 medium Carrot
• 3 cloves Garlic
• 1 inch piece Fresh ginger
• 2 stalks Green onions
• 2 tablespoons Low-sodium soy sauce
• 1 teaspoon Sesame oil (optional for aroma)
• 1 tablespoon Rice vinegar
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Olive oil or avocado oil
• 1 pinch Black pepper (optional)

Directions

Step 1

Remove the outer leaves of the cabbage and rinse it thoroughly. Slice the cabbage into thin strips.

Step 2

Peel the carrot and slice it into thin matchstick-sized strips or use a julienne peeler.

Step 3

Mince the garlic and grate the ginger into a fine paste. Slice the green onions diagonally, separating the white and green parts.

Step 4

In a small bowl, prepare the sauce by mixing low-sodium soy sauce, sesame oil (if using), rice vinegar, cornstarch, and water. Whisk until cornstarch is fully dissolved and set aside.

Step 5

Heat a large skillet or wok over medium-high heat. Add olive or avocado oil.

Step 6

Once the oil is hot, add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds or until fragrant, stirring constantly to prevent burning.

Step 7

Add the sliced cabbage and carrots to the skillet. Stir-fry for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.

Step 8

Lower the heat to medium and pour the sauce over the vegetables. Toss well to ensure the cabbage and carrots are evenly coated. Cook for an additional 2-3 minutes until the sauce thickens and clings to the vegetables.

Step 9

Season with a pinch of black pepper if desired. Garnish with the sliced green onion tops.

Step 10

Serve warm as a side dish or over brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(548.6g)

Amount per serving	% Daily Value*
Calories	327.2

Total Fat 18.7g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1106.0mg	0%
Total Carbohydrate 36.3g	0%
Dietary Fiber 11.8g	0%
Total Sugars 14.0g
Protein 10.3g	0%

Vitamin D 0IU	0%
Calcium 198.9mg	0%
Iron 3.6mg	0%
Potassium 896.6mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 11.6%

Carbs: 40.9%