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Categories:
corn green pepper red pepper yellow pepper jicama carrots red onion raisins cucumber red cabbage vinegar sugar vegetable oil pepper salt
Viewed: 30 - Published at: 8 years agoIngredients
- 1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
- 1 green pepper, julienned
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 1 large jicama, julienned
- 2 cups carrots, julienned (about 4 carrots)
- 1/3 cup red onion, chopped
- 1/2 cup raisins (I use mix of white & regular)
- 1 cucumber, sliced
- 1 cup red cabbage, julienned (optional)
- 2/3 cup vinegar (I use seasoned white rice vinegar)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 teaspoon pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
Method
- Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.
