You will need-

For the Basket:

1 large head of cabbage

For the Bouquet:

1 bunch radishes
1 yellow bell pepper
1 orange bell pepper
5 medium carrots
2 bunches green onions
2 cups broccoli
2 cauliflower florets
1 cucumber, sliced into rounds
1 pint cherry tomatoes
5 stalks celery with tops
1 small head endive
1 bunch chicory
1 bunch asparagus, blanched
1 box thin italian breadsticks

Special Aids:

Bamboo skewers

1 large baskets, 2 inches deep

1. Cut off ends of each radish. Slice halfway down on 
     four sides to form petals. Place in ice water.

2. Core bell peppers; cut into vertical leaf-shaped 
     slice. Make tulips from carrots.

3. Cut off the bottom of the green onion stalks (about 
    3 inches); reserve upper portions. Make close 
     vertical slits, from cut end down to an inch from 
     base. Place in ice water to frill.

1. Trim skewer to various lengths. Place leftover green 
     onion stalks over some skewers like a sheath.

2. Insert tops of sheathed skewers into bottoms of the 
    florets, pepper and cucumber slices, radish and 
    carrot flowers, tomatoes, prepared green onions, 
    celery stalks and endive and chicory leaves. insert 
    unsheathed skewers into asparagus spears and 
    breadsticks.

3. Cut cabbage in half; place in bottom of basket. To 
    form a pleasing rounded bouquet, insert ends of 
    skewers into cabbages, balancing shapes and colors 
    of vegetable. Place vegetable on shorter skewer 
    along outer rim of basket.