Ginger Fried Cabbage and Carrots (AIP, Paleo, Vegan)

Ginger Fried Cabbage and Carrots (AIP, Paleo, Vegan)

I’ll never stop crushing on ginger or cabbage or carrots. Ginger is so fine with all its zip and zing. Cabbage is as equally fab with its tremendous versatility. And carrots are always so wonderfully resourceful; whether they’re steamed or roasted or sautéed or raw, carrots consistently please many a palate.

Because ginger, cabbage, and carrots are mainstays in my kitchen, I brought my culinary pals together in this delicious side dish.Alternate

We eat this Ginger-Fried Cabbage and Carrots with anything. It compliments other vegetables splendidly and makes a nice side for all sorts of protein, but we’re especially fond of it with pulled pork. Yum-oh. Get it in my tum-oh.

So if your kitchen isn’t currently stocked with ginger, cabbage, and carrots, I hope you’ll run out and get some STAT so that you too can enjoy nomming on this flavourful side!

5.0 from 1 reviews
Ginger Fried Cabbage and Carrots (AIP, Paleo, Vegan)
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 2 tbsp. oil
  • 1 tbsp. ginger, minced
  • 2 garlic cloves, crushed
  • 4 c green cabbage, shredded
  • 2 carrots, julienned or grated (about 1.5-2 c)
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. coconut aminos
  • ¼ c green onion, chopped
  1. In a large skillet, heat oil on medium high. Add garlic and ginger. Cook until fragrant, about one minute.
  2. Add cabbage and carrot. Cook until soft, about 6-8 minutes.
  3. Remove the cabbage and carrot mix from the heat. Stir in coconut aminos, vinegar, and green onion. Serve.


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 6 comments for this article
  1. Karen at 3:41 pm

    I’m really looking forward to making this! I love that it is so simple! A great alternative to a cold salad on these chilly days.

  2. Cindi at 10:40 pm

    Hi Martine, this might be a silly question, but do you mean 4 cups of cabbage, which are then shredded, or 4 cups of shredded cabbage?

    • Vicki at 6:59 pm


      I just happened to notice your comment. I don’t know if you have since heard, but Martine passed away in May. It makes me so sad. Although I was just a blog fan and never met her, I still believe this blog is a legacy. Every time I make one of her wonderful recipes I think of her life that ended too soon. But to answer your question, though I’m sure you have already figured it out by now, I believe that you would measure the cabbage after it is shredded. I have made this recipe once and I think that’s what I did. It certainly makes for easier measuring, if nothing else. Good luck to you!

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