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CATEGORY CUISINE TAG YIELD
Vegetables Thai Salads, Thai, Side dish, Vegetables 4 Servings

INGREDIENTS

1/4 c Boiling water
1/4 c White vinegar
1/4 c Sugar
1/2 ts Salt
1 c Cauliflower, coarsely chop
1 c Cabbage, shredded
1 c Carrot, shredded
2 Serrano chilies, stemmed & thinly sliced lengthwise

INSTRUCTIONS

Combnie water, vinegar, sugar & salt.  Stir until the sugar is
dissolved. Let the mixture cool to room temperature.
Add the vegetables to the liquid & let them marinate, covered, for 1
day at room temperature, or 2 to 3 days in the refrigerator.
William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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