This shredded vegetables recipe is a quick and healthy side dish that can complement any meal. It's a colorful medley of cabbage, carrot, and zucchini, lightly sautéed to retain their crunch and natural flavors. Perfect for a nutritious boost to your lunch or dinner.
If you don't usually keep zucchini in your kitchen, you might need to pick some up at the supermarket. Zucchini is a versatile vegetable that adds a mild flavor and a bit of moisture to the dish. Make sure to choose firm and unblemished zucchinis for the best results.
Ingredients for Shredded Vegetables Recipe
Cabbage: Adds a crunchy texture and slightly peppery flavor to the dish.
Carrot: Provides a sweet and earthy taste, along with a vibrant color.
Zucchini: Contributes a mild flavor and moisture, balancing the other vegetables.
Olive oil: Used for sautéing, it adds a rich and fruity undertone.
Salt: Enhances the natural flavors of the vegetables.
Ground black pepper: Adds a hint of spice and depth to the dish.
Technique Tip
When shredding cabbage, carrot, and zucchini, use a box grater or a food processor with a shredding attachment for consistent results. This ensures even cooking and a uniform texture in your dish.
Suggested Side Dishes
Alternative Ingredients
shredded cabbage - Substitute with shredded kale: Kale provides a similar texture and nutritional profile, making it a great alternative to cabbage.
shredded carrot - Substitute with shredded sweet potato: Sweet potatoes offer a slightly sweeter taste and similar texture when shredded, adding a unique flavor to the dish.
shredded zucchini - Substitute with shredded cucumber: Cucumber has a similar water content and texture, providing a refreshing crunch to the recipe.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that complements the vegetables well.
salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt while adding depth to the dish.
ground black pepper - Substitute with ground white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma, offering a subtle variation.
Other Alternative Recipes
How to Store or Freeze Your Dish
- Allow the shredded vegetables to cool completely before storing.
- Transfer the cooled vegetables to an airtight container or a resealable plastic bag.
- Label the container or bag with the date to keep track of freshness.
- Store the container in the refrigerator for up to 3-4 days.
- For longer storage, place the vegetables in a freezer-safe bag or container.
- Squeeze out as much air as possible from the bag before sealing to prevent freezer burn.
- Label the freezer bag with the date and contents.
- Freeze the vegetables for up to 2 months.
- To reheat, thaw the vegetables in the refrigerator overnight.
- Sauté the thawed vegetables in a pan over medium heat until heated through.
- Alternatively, microwave the vegetables in a microwave-safe dish until warm, stirring occasionally.
How to Reheat Leftovers
- For a quick and easy method, use the microwave. Place the shredded vegetables in a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes. Stir halfway through to ensure even heating.
- To retain the crispiness and flavor, reheat in a skillet. Add a splash of olive oil to the pan and heat over medium. Toss the vegetables in the skillet for about 3-5 minutes until warmed through.
- For a gentle and even reheating, use the oven. Preheat to 350°F (175°C), spread the vegetables on a baking sheet, and cover with aluminum foil. Bake for 10-15 minutes, stirring halfway through.
- If you prefer a steamed texture, use a steamer basket. Place the vegetables in the basket over boiling water and steam for 3-5 minutes until heated through.
- For a unique twist, incorporate the leftovers into a soup. Add the shredded vegetables to a pot of simmering broth and heat for 5-7 minutes until fully warmed.
Best Tools for Preparation
Grater: Used to shred the cabbage, carrot, and zucchini into fine pieces.
Pan: Used to sauté the shredded vegetables over medium heat.
Stove: Provides the heat source for cooking the vegetables in the pan.
Spatula: Used to stir and sauté the vegetables in the pan.
Measuring cups: Used to measure the shredded cabbage, carrot, and zucchini accurately.
Measuring spoons: Used to measure the olive oil, salt, and ground black pepper.
Cutting board: Provides a surface to prepare and shred the vegetables.
Knife: Used to cut the vegetables into manageable pieces before shredding.
How to Save Time on This Recipe
Pre-shred vegetables: Shred the cabbage, carrot, and zucchini in advance and store them in airtight containers in the fridge.
Use a food processor: Save time by using a food processor with a shredding attachment instead of a manual grater.
Batch cooking: Double or triple the recipe and store extra portions in the fridge or freezer for quick meals later.
Preheat the pan: Preheat the olive oil in the pan while you shred the vegetables to reduce cooking time.
Season in advance: Mix the salt and black pepper together beforehand to quickly season the vegetables.
Shredded Vegetables Recipe
Ingredients
Main Ingredients
- 2 cups Cabbage shredded
- 1 cup Carrot shredded
- 1 cup Zucchini shredded
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper ground
Instructions
- 1. Shred the cabbage, carrot, and zucchini using a grater.
- 2. Heat olive oil in a pan over medium heat.
- 3. Add the shredded vegetables to the pan and sauté for 5-7 minutes.
- 4. Season with salt and black pepper. Cook for another 2-3 minutes.
- 5. Serve warm.
Nutritional Value
Keywords
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