This vibrant and hearty salad combines the crunchiness of cabbage and the tenderness of sautéed courgettes with the bold flavors of caramelized onions and pickled cucumbers. Topped with crispy homemade croutons and a tangy Dijon mustard dressing, this dish is perfect as a main course or a side salad.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- For the Salad:
- 400-500 grams of cabbage, shredded
- 1 teaspoon of salt
- Black pepper to taste
- 2 tablespoons of apple cider vinegar
- 6 tablespoons of olive oil
- 2 courgettes (zucchini), sliced
- Olive oil for cooking
- Salt to taste
- Italian herbs to taste
- 2 red onions, sliced
- Olive oil for cooking
- 6 pickled cucumbers, chopped
- For the Dressing:
- 100 ml of olive oil
- 50 ml of milk
- Salt to taste
- Black pepper to taste
- 2 tablespoons of Dijon mustard
- For the Croutons:
- 3 slices of bread, cubed
- Salt to taste
- Dried garlic to taste
- Red pepper to taste
- Italian herbs to taste
- Olive oil for baking
- Grated Parmesan cheese
Directions:
- Prepare the Cabbage:
- In a large bowl, mix the shredded cabbage with 1 teaspoon of salt. Let it sit for 10 minutes to soften.
- Add black pepper, apple cider vinegar, and 6 tablespoons of olive oil to the cabbage. Mix well.
- Cook the Courgettes:
- In a skillet, heat some olive oil and sauté the sliced courgettes until tender. Season with salt and Italian herbs. Set aside.
- Caramelize the Onions:
- In another skillet, heat olive oil and cook the sliced red onions until caramelized. Set aside.
- Make the Dressing:
- In a small bowl, whisk together 100 ml of olive oil, 50 ml of milk, salt, black pepper, and Dijon mustard to make the dressing.
- Combine the Salad:
- Add the sautéed courgettes, caramelized onions, and chopped pickled cucumbers to the cabbage mixture.
- Pour the dressing over the salad and toss to combine.
- Prepare the Croutons:
- Preheat your oven to 200°C (400°F).
- In a bowl, mix the cubed bread with salt, dried garlic, red pepper, Italian herbs, and olive oil. Spread the bread cubes on a baking sheet and sprinkle with grated Parmesan cheese.
- Bake the bread cubes for 10 minutes or until golden and crispy.
- Serve:
- Add the croutons to the salad just before serving for an added crunch.
Serving Suggestions:
- Serve as a main course with grilled chicken or fish.
- Pair with a bowl of soup for a complete meal.
- Enjoy as a refreshing side dish at barbecues or picnics.
Cooking Tips:
- Use a mix of red and green cabbage for extra color and crunch.
- For a vegan version, replace the milk in the dressing with a plant-based alternative.
- Ensure the courgettes are cooked until just tender to maintain their texture.
Nutritional Benefits:
- High in fiber from cabbage and vegetables.
- Rich in vitamins and antioxidants from fresh produce.
- Contains healthy fats from olive oil.
Dietary Information:
- Suitable for vegetarians.
- Can be made vegan and gluten-free with appropriate substitutions.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep the croutons separate to maintain their crunch.
Why You’ll Love This Recipe:
- Packed with fresh, vibrant flavors.
- A delightful mix of textures from crunchy vegetables and crispy croutons.
- Easy to prepare and perfect for meal prep.
Conclusion:
This Crunchy Cabbage and Courgette Salad with Homemade Croutons is a versatile and delicious dish that will quickly become a favorite. The combination of fresh vegetables, tangy dressing, and crispy croutons makes it a standout salad for any occasion. Enjoy the burst of flavors and the satisfying crunch in every bite!