Ginger Garlic Saute

I love making a big batch of this as a side or addition to my salads during the week. The combination of ginger and garlic simply can’t be beat and adds a punch to any meal. Loaded with healthy hormone balancing purple cabbage, carrots and sesame, this makes for a great side along a tempeh of meatballs.

Ginger Garlic Saute

Servings 2


  • 2 teaspoons sesame seeds toasted
  • 1 tablespoon coconut oil
  • 1 small onion thinly sliced
  • 2 cups shredded purple cabbage
  • Sea salt and black pepper
  • 1 inch piece of ginger grated
  • 2 large carrots shredded
  • 2 garlic cloves minced
  • ½ teaspoon toasted sesame oil


  • To toast your sesame seeds, heat a dry sauté pan on low flame. When the pan is hot, add the sesame seeds. Toast for about 2 minutes until golden. Remove the sesame seeds from the pan so that they don’t continue cooking. Set aside to use in the final step.
  • Next, take a sauté pan and add 1 tablespoon of coconut oil. When the pan is hot, add the onions. Sauté until soft. Add purple cabbage, salt, and black pepper. Allow the cabbage to soften. Next, add ginger, shredded carrots, and garlic. Sauté for 2 minutes. When the cabbage and other vegetables are soft to your liking, turn off the flame and top with toasted sesame oil and toasted sesame seeds.
  • Making vegetables exciting will strengthen your ability to maintain a healthy diet that encourages energy and healthy digestion. So many people fall off the wagon because they think healthy eating has to be bland. That couldn’t be further from the truth. Eating well isn’t about encouraging boredom and blandness, it’s about nourishment on a deeper level, and pleasing your tastebuds and your body at the same time.
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If you’re serious about getting healthy, restoring your digestion and boosting your energy then check out my new comprehensive program Restore your Gut Health.

To your gut health, 

Nick Garcia

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