A hot side dish great for Vegans and Vegetarians! I admit I created this recipe while trying to avoid an extra trip to the grocery store. Trying to use just what I had on hand, it’s true that necessity is the mother of invention. Eventually, using subtle variations until this dish was just right. I finally decided this final round of experiments was delicious and nutritious enough to qualify for a post on my blog. Bonus, it’s super-fast and easy, too!
Vegan Quick Sautéed Cabbage and Carrots with Cranberries & Walnuts
Prep time
Cook time
Total time
This tastes so satisfying, no one needs to know it can be on the table in under 10 minutes!
Author: Linda Davis
Recipe type: Vegetable, side dish
Cuisine: Californian
Serves:: 3 Cups Serves: 4
Ingredients:
- 2 T Extra virgin olive oil
- 2 C shredded or julienned Carrots
- 2 C Thinly Sliced Red cabbage
- 2 C Thinly Sliced Green Cabbage
- ½ C Sweetened dried Cranberries, chopped
- ½ C Walnuts, finely chopped
- 2 T Apple Cider Vinegar
- 1 t Granulated sugar
- ½ t Caraway seeds
- 2 Pinches of Salt & Pepper, or to taste
Directions:
- Heat the oil in a large skillet or wok, over med-high heat.
- Add the rest of the ingredients.
- Sautee the vegetables until tender, but crisp, about 3 minutes, stirring constantly.
- Serve hot or at room temperature.
