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Close up shot of vibrant stir fry

Red Cabbage Stir Fry

This noodle free stir fry is as tasty as it is easy! It's vegan, low-carb and super good for you! All ready in under 20 minutes. What are you waiting for, go and make it!
Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
Course Dinner
Cuisine Asian
Servings 3 people
Calories 288 kcal


  • 2 tbsp oil rapeseed, sunflower or peanut oil preferably
  • 1 small red cabbage approx 800g (1.7lbs). Shredded.
  • 2 large carrots cut into ribbons using a Y-Peeler
  • 1 medium leek cut into batons

Quick Stir-Fry Sauce

  • 1 tbsp maple syrup
  • 2 tbsp siracha
  • 3 tbsp soy sauce
  • 3 cloves of garlic grated
  • 60 grams root ginger about the size of a thumb. Grated.
  • ½ tbsp sesame oil
  • Juice of a lime

To Serve


  • Heat oil in a wok or large frying pan until very hot.
  • Shred cabbage, ribon carrots (using y-peeler) and chop leeks into batons. Add cabbage, leeks and half the carrots to the wok and cook for 10 minutes. Stir occassionaly to make sure everything is cooking evenly.
  • Whilst the vegetables cook - add the grated ginger and garlic to a bowl or jar along with remaining sauce ingreidents, and stir or shake to combine.
  • Add remaining carrot and sauce to the vegetables and cook for a further 3 - 4 minutes.
  • Transfer to serving bowls and top with sliced spring onions, fried crispy onions, coriander leaves, crispy chills and a drizzle of sesame oil. Serve immediately.


Calories: 288kcalCarbohydrates: 37gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 1447mgPotassium: 952mgFiber: 9gSugar: 16gVitamin A: 12324IUVitamin C: 124mgCalcium: 156mgIron: 4mg
Keyword budget friendly, gluten free, One-pot Cooking, vegan
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