This versatile dressing can flavor grains and most vegetables and can be a quick marinade for chicken and fish—about 30 minutes is enough. If you leave it marinating for too long, the acid in the lemon will ruin the texture.<\/p>" } } , { "@type": "Question", "name": "How should I store leftovers?", "acceptedAnswer": { "@type": "Answer", "text": "
If you anticipate leftovers, it’s best to store the dressing separately from the salad until you are ready to serve it. 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. Additionally, you can freeze the roasted cabbage (without the dressing) for up to 10 months in a freezer-safe container.<\/p>" } } , { "@type": "Question", "name": "Is this a vegetarian recipe?", "acceptedAnswer": { "@type": "Answer", "text": "
This recipe can be made vegetarian if you opt for a vegetarian Parmesan cheese<\/a> that isn’t made with animal rennet. It’s important to check labels when following a strict vegetarian diet, especially with cheese, because some are made using animal rennet enzymes. The good news is that many supermarkets offer cheeses made with vegetable-based enzymes.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What should I serve with roasted cabbage salad?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Try pairing it with a protein like chicken, salmon, pork or beef. Here are some of our favorite recipes: Spatchcocked Chicken with Sweet & Spicy BBQ Rub<\/a>, Roasted Salmon Caprese<\/a>, Air-Fryer Pork Tenderloin<\/a> or Pan-Seared Strip Steak<\/a>.<\/p>"
}
}
]
} ] }
]