1 medium head cabbage
4 medium Swiss or different wine glasses
1 medium head pan celery, cut in 1/4
3 medium tomatoes, peeled and sliced
4 medium carrots, diced
2 medium head cabbage, shredded
In a large bowl, toss the cabbage, tomatoes and carrots. Season with salt and pepper. Cover, and refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C).
Place the celery into a medium bowl, and toss with the fries. Spoon the salad mixture into a 13x9-inch baking dish.
Bake at 350 degrees F (175 degrees C) for 10 minutes, basting the vegetables with the pasta and tempura sauce.
Remove the coated fish and lettuce from the baking dish, and chill until serving time.