Iceberg carrot salad for guests

Ingredients for 10 servings:

• 500 g carrot(s)
• 1 large kohlrabi, 150 g
• 1 m.-large iceberg lettuce, 250 g
• 1 can of corn, drained weight approx. 285 g
• 1 bunch of radishes, 200 g
• 4 medium-sized spring onions, 150 g
• 4 tbsp vinegar
• 4 tbsp water
• 1 ½ tsp mustard
• 3 pinches of pepper
• ½ tsp salt
• 3 pinches of white sugar
• 18 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and coarsely grate the carrots and kohlrabi. Remove the outer leaves from the iceberg lettuce, remove the remaining leaves from the stalk, sort them, wash, drain, and chop them. Drain the corn in a sieve. Trim, wash, and slice the radishes. Trim, wash, and slice the spring onions. For the dressing, mix together the vinegar, water, mustard, and spices and season to taste. Only after seasoning, add the oil while stirring. Toss the prepared salad ingredients with the dressing and season to taste. You can vary the salad ingredients according to the season. Use cucumbers, bell peppers, tomatoes, Chinese cabbage, apples, oranges, or pineapple, if desired.