- ½ of a medium-sized green cabbage.
- ½ of a medium-sized purple cabbage, often called red cabbage.
- ½ of a large bunch of green looseleaf lettuce, also called bunching or cutting lettuce.
- Two bunches of fresh carrots with their tops intact.
- ½ of an English cucumber.
- 1 can of sweet corn.
Preparation:
- Wash all vegetables, set them aside, and cut the tops off the carrots.
- Lightly sprinkle all-natural distilled vinegar over the vegetables, if desired.
- After washing, place the looseleaf lettuce in a strainer to drain excess water.
Directions:
Step 1:
Slice the cabbage, cucumber, and lettuce thinly.
Step 2:
Grate the carrots.
Step 3:
Layer sliced green cabbage, looseleaf lettuce, purple cabbage, and carrots as the first, second, third, and fourth elements in this dish.
Step 4:
In a circular motion, layer the sweet corn over the carrots, followed by purple cabbage, looseleaf lettuce, and additional carrots in the center.
Layer the sliced cucumbers on the carrots, then refrigerate until ready to serve chilled.
