Red cabbage salad with corn Recipe

Cut the red cabbage leaves into very thin sticks. Sprinkle with a small amount of salt. Add the sugar. Knead lightly by hand (preferably with gloves). Leave to use. Remove the apples only from the heart (leaving the peel), cut them first into thin plates, then into sticks. Squeeze the apple sticks with the juice of half a lemon. Stir carefully so they don't crumble.

Also cut the cucumbers first into plates, and then into sticks. Put the canned corn on a strainer. Cut the green onions into rings, slightly obliquely. Peel the carrots with a grater to get thin and long sticks. Drain the red cabbage. Mix the apples, cucumbers, carrots, corn and green onions in lemon juice. Mix the olive oil with the vinegar, whisk lightly. Sprinkle the salad with a little salt, sprinkle with oil seasoning and stir carefully.