Wash and dry the Napa cabbage or iceberg lettuce thoroughly. Slice into thin strips and set aside.

Finely slice red onions and dice bell peppers. Open and drain canned corn, kidney beans, and peas.

Chop scallions into thin rings and slice cooked beef into thin strips. Combine with prepared vegetables.

In a small bowl, mix mayonnaise and yogurt. Season with salt, pepper, and sugar, whisking until smooth.

Begin layering ingredients in a tall glass bowl, starting with cabbage, then mixed veggies, beans, corn, peas, beef, and scallions.

Drizzle dressing evenly over the top layer without mixing it in.

Cover with a lid or plastic wrap and refrigerate for at least 24 hours.

On serving day, grate cheddar cheese over the top and serve chilled.