Wash the potatoes and cook them in the skins in salted water for 20-30 minutes, let them cool down, peel and clean. Cut crosswise into approx. 15mm thick slices. Halve this lengthways and cut across into 15mm thick strips. Wash the cucumber, cap both ends, peel zebra-like (leave green stripes) and cut in half lengthways. Remove any grains that may be present and cut the halves in half lengthways. Cut crosswise into 1cm thick pieces.
Cap the small, red onions at both ends, peel and cut across into slices approx. 2 mm thick. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Wash the red peppers, remove the stem, cut open lengthways, unfold and core. Cut the halves lengthways into approx. 1cm wide strips and then across into approx. 2cm long pieces.
Remove the stem from the washed, red peppers, cut in half lengthways, fold open and core. Cut the halves crosswise into 1cm wide strips. Wash the radishes, cap both ends and cut lengthways into slices. Cut the optional red cabbage leaves along the central rib into approx. 1 cm wide strips and cut them into thirds together with the central rib.
Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use two tablespoons of it immediately and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the flawless stems crosswise into approx. 3 mm wide rolls and have 2 tablespoons ready. Freeze the remaining rolls. Weigh frozen goods and allow to thaw. Cap a fresh carrot at both ends, wash, peel and cut a 4cm long piece from the lower end. Cut lengthways into approx. 2mm thick slices and work them into cubes.
Put the vegetables in a large bowl, sprinkle the spices on top and mix gently. Let it steep for about 10 minutes. Add the ingredients from orange juice to sugar and mix in gently. Season to taste with salt and pepper. Just before serving, add the sunflower oil.
Spread on serving dishes, garnish, serve room temperature and enjoy as a starter or side dish.