Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1/2 teaspoon crushed red pepper flakes optional
- 1 medium head green cabbage shredded
- 2 medium carrots julienned
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 2 green onions thinly sliced, for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic, grated ginger, and red pepper flakes if using. Sauté for 1 minute until fragrant.
- Add the shredded cabbage and julienned carrots to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender yet crisp.
- Pour in the soy sauce and apple cider vinegar, then season with salt and pepper. Stir well to combine and cook for another 2 minutes.
- Remove from heat and garnish with green onions. Serve immediately.
