Recipe for: Young cabbage salad with heirloom tomatoes, cucumber skin chips, and whole grain croutons with dill - photo 1
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Recipe for: Young cabbage salad with heirloom tomatoes, cucumber skin chips, and whole grain croutons with dill

Spicy Salads Additions 45 min Medium 0 views ~8.71 PLN * - (0)
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Description

A summer, zero waste salad that combines the crunch of young cabbage, the sweetness of heirloom tomatoes, and contrasting textures — homemade chips made from cucumber peels and golden croutons from whole grain bread with dill. This dish is inspired by the simplicity of Polish summer cuisine, with an emphasis on the economical use of ingredients: tasty additions are made from cucumber peels and stale bread. Serve as a light lunch, a side dish for grilled meats, or as a standalone snack. It looks aesthetically pleasing in a wide bowl: green cabbage leaves, red tomato halves, golden croutons, and green chips — a play of colors and textures.

Ingredients Used

Ingredients (11)

Servings:
4
  • Cabbage 600 g
  • Tomato 3.3 pcs (~400 g)
  • Cucumber 1 pcs (~300 g)
  • Whole grain bread 200 g
  • Rapeseed oil 45 g
  • Lemon 0.8 pcs (~60 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Honey 10 ml
  • Garlic 1 clove (~5 g)
💰 Estimated dish cost: ~8.71 PLN (2.18 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Prepare the cabbage: cut off the outer leaves, cut the head in half, and remove the tough core (you can keep it for broth). Lay half of the cabbage flat and shred it into thin strips (about 2-3 mm) using a very sharp knife or a mandoline. Thin strips will soften faster and combine better with the dressing.

Ingredients: cabbage
Use a cutting board and a wide, sharp knife or a mandoline (set to 2-3 mm). Be careful with your fingers when using the mandoline — use the protective handle. You can put the core in the freezer for broth.
2

Soften the cabbage: transfer the shredded cabbage to a large bowl, sprinkle with 1 pinch of salt (use half of the salt from the recipe), squeeze the juice from half a lemon (about 30 g) and vigorously massage with your hands for 2-3 minutes — the leaves will become lighter and more flexible. Set aside for 10 minutes to release juice.

Ingredients: cabbage, Salt, Lemon
Use a large, non-rusted bowl (preferably metal or glass). Massage with clean hands; if you have disposable gloves, you can use them. Don't overdo the salt at the beginning — it's better to add more at the end after adding the dressings.
3

Tomatoes: wash the cherry tomatoes, and dry them with a paper towel. Cut the larger fruits into quarters or halves so that the pieces are of similar size. Remove excess juice and seeds if they are very watery — this will prevent the salad from becoming soggy.

Ingredients: Tomato
Use a sharp knife for tomatoes and a stable cutting board. If the tomatoes are very soft, cut them just before serving to maintain their shape.

Cucumber Peel Chips

4

Peel the cucumber thinly with a peeler, placing the skins on a plate. The skins should be as long as possible, without thick parts with seeds. Lay them on a paper towel and dry them thoroughly (removing moisture is key to crispness).

Ingredients: Cucumber
Use a vegetable peeler (a mandoline is not necessary here). Drying is critical — wet skins will not be crispy.
5

Frying the chips: heat a 24-28 cm diameter pan over medium heat with 1-2 tablespoons of rapeseed oil. When the oil is hot (check with a drop of skin — it should sizzle and bubble), add the thin skins one by one, making sure they do not overlap. Fry for 2-3 minutes, stirring and flipping with tongs, until the skins are golden brown and crispy. Remove to a paper towel and lightly salt.

Ingredients: Cucumber, Rapeseed oil, Salt
The best is a non-stick frying pan; use tongs or a spatula to flip the chips. Do not fry for too long — the skins burn quickly. Alternative: bake in the oven for 10-15 minutes at 200°C on baking paper.

Croutons

6

Prepare the croutons: cut whole grain bread into cubes about 1-1.5 cm on each side. In a medium skillet, heat 1 tablespoon of canola oil, add the bread cubes and fry over medium heat for 3-6 minutes, stirring every 30 seconds, until they become golden and crispy. At the end, add finely chopped dill (about half a bunch) and quickly mix.

Ingredients: whole grain bread, Rapeseed oil, Dill
Alternative: spread the bread cubes on a baking sheet, drizzle with oil, and bake at 200°C for 8-12 minutes, stirring halfway through. The best pan is a wide pan 24-28 cm.

Dressing

7

Prepare the dressing: in a small bowl, mix 3 tablespoons of rapeseed oil (45 g), the juice from the remaining half of the lemon (about 30 g), 1 pinch of salt, and 1 pinch of pepper. If you are using garlic, crush 1 clove with salt on a cutting board and add it to the dressing. To balance the acidity, you can add 2 teaspoons of honey (10 g) — optional. Whisk with a fork to combine the ingredients.

Ingredients: Rapeseed oil, Lemon, Salt, Black pepper, Honey, Garlic
Use a small bowl and a whisk or fork. If the honey is thick, first dissolve it with lemon juice. Garlic crushed with salt quickly releases its aroma.

Assembly

8

Combine the salad: in a bowl with cabbage, add the chopped tomatoes, pour in the dressing, and gently mix with a wooden spoon or tongs for 30-60 seconds, being careful not to crush the tomatoes. Taste and season with salt and pepper to your liking. If the cabbage seems too tough, let it sit for another 5-10 minutes — the dressing will soften it further.

Ingredients: cabbage, Tomato, Rapeseed oil, Lemon, Salt, Black pepper
Use a large bowl to have enough space for mixing. Do not mix too vigorously so the tomatoes do not break apart. Season gradually.

Finalization and serving

9

Before serving, sprinkle the salad with croutons and place cucumber skin chips on top (it's best to add the chips just before serving to keep them crispy). Sprinkle with the remaining chopped dill for a fresh aroma. Serve immediately.

Ingredients: whole grain bread, Cucumber, Dill
If you are preparing the salad in advance, keep the chips and croutons separate until the last moment. Use a wide shallow bowl for serving so that the elements are evenly distributed.

Fun Fact

💡

Zero waste in the kitchen is a practice known for centuries in the Polish countryside, where peels and vegetable scraps were used for soups, broths, and snacks — cucumber peel chips are a modern extension of this tradition.

Best for

letni obiad piknik grill

Tips

🍽️ Serving

Serve the salad in a wide bowl or on a large plate, just after adding the chips and croutons. Grilled sausages, baked chicken fillet, or light cottage cheese make good additions. Place extra lemon juice and olive oil on the table so everyone can season to taste.

🥡 Storage

Store the salad without chips and croutons in the refrigerator in an airtight container for up to 24 hours. Keep the chips and croutons separately in a paper bag or container – croutons can be refreshed in the oven for 3-5 minutes at 180°C, chips will not regain their full crispiness after becoming damp.

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