Crunch Salad

1 cup red cabbage, washed and shredded
1 cup silverbeet leaves, washed and shredded
1 granny smith apple, peeled and cored and sliced into matchsticks
3/4 cup mung bean sprouts
15 radishes, washed and topped and tailed and thinly sliced
3/4 cup pecan nuts, other nuts and seeds such as almond and sunflower seeds, toasted
1 stick celery, washed and thinly sliced
Bitter leaves such as endive, rocket, radicchio
Undercooked broccoli and asparagus
Celery
Red cabbage

Apple cider vinegar dressing or white wine vinegar, honey, oil dressing

Combine all vegetables and nuts in a salad bowl. Toss to combine. Pour over dressing. Serve