Colorful salad with crayfish tails

Ingredients for 4 servings:

• 1 head of iceberg lettuce, small head
• ¼ head of white cabbage
• ¼ head of red cabbage
• 5 tomatoes
• 3 bell peppers, red or yellow
• 1 large onion(s)
• 1 clove(s) garlic
• 5 large carrots
• 1 jar beans (wax beans)
• 1 jar asparagus (heads)
• 1 cup of tzatziki
• 3 cups crab meat (crayfish tails)
• Salt and pepper from the mill
• Balsamic vinegar
• Rapeseed oil
• Vinegar
• Herbs of Provence
• e.g. chili pepper(s)
• Spice mix (Chinese spice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the lettuce, tomatoes, and bell peppers. Tear the lettuce into bite-sized pieces and cut the tomatoes into eighths. Finely slice the white and red cabbage, as well as the onion, garlic, and bell peppers. Drain the asparagus and beans, then halve them depending on their size. Peel and slice the carrots. Place all ingredients in a bowl and mix gently. Season generously with the spices, vinegar, balsamic vinegar, and oil. Briefly fry the crayfish tails in a little oil in a pan. Arrange the salad decoratively and garnish with tzatziki and the crabmeat.