Cabbage
Green Leaf Lettuce
Broccoli
Tomatoes
Cucumbers
Tonton Japanese Vinaigrette

1. Cut cabbage into 4 wedges. Core each.
2. Cut each wedge into thin slices for delightful crispy and sweet cabbage taste.
3. Place cabbage into cold water for 5 to10 minutes. Drain in a colander.
4. Place vegetables on plate -- green leaf lettuce first, then cabbage, broccoli, tomatoes and cucumbers. Pour Tonton Japanese Vinaigrette over them.