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.