Shred cabbage, season it with salt, add chopped garlic, pepper rings and leave for 4 hours.

Cut pork into cubes, fry in a part of oil, add onion rings, shredded carrot and horseradish and fry for 5 minutes. Then salt, pepper, dress with soy sauce, vinegar and cool.

Shred squids and sweet pepper, mix with shrimps, cabbage, pork and vegetables, add the remaining oil and stir up.

When serving, top the salad with greens.