The perfect way to use up any leftover trimmings
Put the onion, sugar and vinegar in a small bowl and set aside for 10 minutes. Heat the oven to 220°C. Tear the bread into bite-size pieces, then spread over a baking tray. Drizzle with oil and season, then bake for 5-10 minutes until golden and crisp. Set aside.
Mix the cabbage, fennel, apple and quick-pickled onion in a large bowl. In another small bowl, combine all the dressing ingredients, season, then toss with the veg along with the croutons. Serve, enjoy!
Recipe from Delicious.