Prepare cabbage leaves by blanching them for 1 minute in boiling water, then cool in an ice bath for 2 minutes.

Mix diced bell pepper, corn, cilantro, and red onion with your favorite dressing in a mixing bowl.

Line the ring mold with the prepared cabbage leaves, ensuring complete coverage.

Fill the mold with the vegetable mixture, pressing down to compact.

Carefully release the mini salad cake from the mold and transfer to a serving platter.

Garnish with bocconcini or mozzarella, cilantro, and chopped pepper before serving.

For additional variations, layer sliced cucumbers with strawberries or mash avocado for another flavor.

Explore different veggies and dressings to customize your mini salad cakes.