Wash 3 cups of shredded cabbage thoroughly under cool running water, then shred it into thin strips and place in a large mixing bowl.

Wash the carrots, peel, and cut into thin matchstick strips. Measure 1 and 1 half cups and add to the mixing bowl.

Rinse 1 and 1 half cups of red grapes under cold running water, halve them, and add to the bowl.

Wash the red apples, remove the cores, cut into bite-sized cubes, measure 1 cup, and fold into the bowl.

Drain 1 cup of pineapple chunks, add them to the mixing bowl.

Add 1 cup of cooked and cooled sweet corn kernels and 1 half cup of raisins to the mixture and toss gently.

Wash and chop 1 half cup of celery into small pieces, add to the bowl.

In a separate bowl, whisk together 0.5 cup mayonnaise and 0.5 cup Greek yogurt until smooth.

To the creamy mixture, add 2 tablespoons of honey, 1 tablespoon of lemon juice, 1 teaspoon of vinegar, 0.25 teaspoon salt, and 0.25 teaspoon pepper, whisking until combined.

Pour the dressing over the salad mixture, gently fold until evenly coated.

Transfer salad to a large serving bowl, cover, and refrigerate for at least 1 hour before serving.

Serve chilled in individual bowls, keeping remaining salad refrigerated and consuming within 2 days.