| 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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