Start by carefully chopping one-third of a cabbage head, being sure to preserve the fragile threads, and moving the pieces to a large mixing bowl to create a symphony of tastes.
Julienne or grate a large carrot with culinary skill to add vivid colors and a touch of earthy sweetness to the bowl.
Slice a fresh cucumber thinly, their crisp texture and energising flavour balancing the other ingredients.
Take a culinary artistic trip by julienne or thinly slicing a rich red apple; each slice is a monument to the abundance of nature and promises delicious sweetness.
Cut a red onion into thin rings with accuracy so that its transparent layers blend into the flavor tapestry and provide a mild but noticeable savoury note.
Take off the center of a lemon and give the salad a zesty flourish. The zest will give the mélange a delicious burst of freshness and color.
Over the dish, drizzle 50 milliliters of extra virgin olive oil, liquid gold, a symbol of culinary luxury and the promise of wholesome nutrition.
Mix the components gently so that each bite is covered in a layer of delicious pleasure. The salad should then be allowed some time to combine its flavors by spending at least half an hour in the refrigerator.
