Salad with cabbage and croutons

Name: Salad with cabbage and croutons
Total time: 15 min
Yield: 2
Ingredients: 250 g Cabbage; 1 Cucumbers; 2 Tomatoes; 1 Onion; 100 g Loaf; 3 tablespoon Mayonnaise; to taste Salt; to taste Dry spices

Simple, tasty and healthy! On every day! Salad with cabbage and croutons can be considered an everyday dish for its simplicity and speed of preparation. This salad will be an excellent addition to hot meat dishes.

52

3568

Olivia Johnson

Recipe author

Calories

476kcal

Protein

8g

Fat

28g

Carbs

44g

*Nutrition per serving

Ingredients

Servings: 2

250g

1

2

1

100g

3tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 15 mins

STEP 1
How to make a salad with cabbage and croutons? Prepare the necessary ingredients for this. You can make your own salad croutons from a loaf or buy ready-made ones to suit your taste. You can take regular or red onion. The proportions and quantities of ingredients can be slightly changed to suit your taste.
STEP 2
For crackers, take yesterday's loaf. Cut it into squares and dry over low heat, stirring occasionally. The crackers can be slightly salted and peppered. Cool the finished crackers.
STEP 3
Chop the cabbage thinly and crush it a little with your hands to make it softer. Transfer the cabbage to the bowl in which you will prepare the salad.
STEP 4
Cut the fresh cucumber into large pieces directly into the bowl with the cabbage.
STEP 5
Peel the onion and rinse in cold water. Cut the peeled onion into half rings or a little smaller.
STEP 6
Cut the tomatoes in half and remove the stem. Cut the tomatoes into large slices. Add chopped tomatoes and onions to the salad.
STEP 7
Season the salad with mayonnaise and mix everything. Add croutons to the salad immediately before serving so that they do not get soggy and remain crispy. Transfer the finished salad to a suitable salad bowl and bring to the table. Bon appetit!

Comments on the recipe

Natalia M

19.08.2023

4.9

Cabbage salads can be prepared all year round. Only winter varieties of this vegetable need to be prepared first. After slicing, I put the cabbage in a bowl, sprinkled it with salt and kneaded it thoroughly with my hands. This made the cabbage softer and juicier. I chopped the remaining vegetables and placed them with the cabbage. At this time, I dried the ciabatta crackers in a dry frying pan. To dress the salad with cabbage and croutons, I replaced mayonnaise with sour cream, to which I added a little homemade mustard. The result was a very tasty and crispy vitamin salad. Thanks for the recipe!