Cut the cauliflower: Place the cauliflower on the cutting board with the stem facing upwards. Slice the large florets from the stem, and cut the florets into even pieces.

Wash the lettuce mix: Rinse the lettuce leaves carefully and dry them with a salad spinner.

Dice the red onion: Cut the onion in half and peel the skin. Cut off the root and slice the onion. Turn the half 90 degrees and make a crosshatch pattern. Continue slicing the onion into small cubes.

Prepare the bacon: Stack the bacon strips on top of each other and cut them into small squares.

Grate the cheese: Place the cheese grater firmly on the cutting board. Press the block of cheese against the surface of the grater and gradually push downwards.

Chop the parsley: Bunch the parsley together and chop finely.

Make the dressing: Prepare a small bowl. Add 3 tbsp Japanese mayonnaise, 1 tbsp white vinegar, 1 tbsp granulated sugar, 1 tsp traditional Dijon mustard, and 1/2 tsp ground black pepper. Mix until combined.

Mix the vegetables with the dressing: Prepare a large mixing bowl. Add 10 oz cauliflower and 1 oz red onion. Mix the two vegetables with the dressing. Refrigerate the mixed vegetables for 30 minutes.

Assemble the salad and serve: Place 4 oz lettuce mix at the bottom. Add the cauliflower, red onion, and 1 oz pan-fried bacon on top. Then sprinkle with 0.5 oz cheddar cheese and 2 tbsp parsley. Enjoy!