6 cups shredded cabbage
2 cups cooked corn
1 cup shredded carrots
2 tablespoons olive oil
1 tablespoon natural mayonnaise (optional)

fresh lemon juice (to taste)
salt (to taste)

Optional vegetables to complexify the taste:

natural canned beats
natural cooked artichoke hearts
natural hearts of palm

Combine ingredients in a bowl and mix them. Add lemon juice to give it
a tangy taste but don’t make it too acidic. Salt to taste as well but
don’t overdo it. The corn makes a tasty mellow backdrop to the tangy
lemon-cabbage flavor. Keep the fatty ingredients (oil and mayonnaise)
on the light side to avoid overpowering the subtle corn/cabbage taste
correspondence.