1 c. sliced Chinese cabbage
1/2 c. sliced daikon
1/2 c. sliced onion
1/2 c. thinly sliced carrots
1/2 c. sliced celery
1 bunch watercress
Pinch of sea salt

Boil each vegetable separately, however all vegetables may be boiled in the same water. Cook the mildest tasting first. Place 1" of water and sea salt in pan and bring to a boil. Drop slices of Chinese cabbage in and boil 2 minutes. To remove vegetables from water, pour into strainer that has been placed in a bowl so cooking water is retained. Put drained off water back in pan and reboil. Next boil sliced daikon, drain as above, retaining water and reboil. Next boil onion, followed by carrots, followed by celery. Last drop in watercress into boiling water for 30 seconds. In order for vegetables to keep bright color, allow each to cool off. Mix vegetables together before serving.

Don't worry about failure. Worry about the chances you miss when you don't even try.