This cabbage, carrot, and apple salad is so delicious that I can't stop eating it. This is really crisp and vibrant!

Instructions for the recipe:
Make sure the apple and veggies are ready:
The cabbage should be sliced very thinly until you have between four to eight cups, depending on the size of the dish you want.

Grating one big carrot with a food processor or grater is the first step.
A crisp and acidic accent to salad may be achieved by slicing one green apple very thinly. It is possible to prevent the apple slices from becoming brown by soaking them in a little amount of lemon juice.
Make the vinaigrette by preparing:
Two teaspoons of lemon juice and two tablespoons of olive oil should be mixed together in a small bowl using a whisk. Season with salt to taste. This simple vinaigrette will bring together all of the flavors that are present in your salad.