Rainbow Salad

Start by chopping the cabbage, the red onion and the red cabbage into thin strips and set aside. 

Now, chop the yellow pepper, the tomato, the apple without the seeds and the cucumber into small cubes and set aside. 

Grate the carrot and set aside. 

Next, in a bowl, add the table cream, the mayonnaise, the mustard, the garlic cloves chopped into small cubes and mix until combined. 

Arrange the salad in a large baking dish, add the cabbage, the red onion, the yellow pepper, the tomato, the red cabbage, the cucumber, the apple and the carrot. 

Season with one pinch of salt, one pinch of black pepper, the dressing we prepared and mix until incorporated into the salad. 

Serve.