This roasted cabbage salad with lemon-shallot dressing is the versatile side dish you didnt know you needed.
Roasted Cabbage Salad with Lemon-Shallot Dressingis the perfect side dish for your favorite proteins.
Keep reading for our expert tips, including ingredient substitutions.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Toss chopped cabbage with 2 tablespoons oil in a large bowl until well coated.
Transfer the cabbage to 2 large rimmed baking sheets; spread in an even layer.
Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Let stand for 15 minutes to allow the flavors to meld.
Top with 2 tablespoons walnuts before serving.
Garnish with additional pepper, if desired.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
If you leave it marinating for too long, the acid in the lemon will ruin the texture.
The salad and dressing should be kept in airtight containers in the refrigerator.
The salad will stay fresh for up to 4 days, while the dressing lasts up to 1 week.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
This recipe can be made vegetarian if you opt for avegetarian Parmesan cheesethat isnt made with animal rennet.
The good news is that many supermarkets offer cheeses made with vegetable-based enzymes.
Try pairing it with a protein like chicken, salmon, pork or beef.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
