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Categories:Viewed: 2 - Published at: 7 years ago
Ingredients
- 1 cup carrot, sliced in 1/4 inch slices
- 1 cup Chinese cabbage, sliced in 1 inch pieces
- 1 cup cauliflower, cut into flowerets
- 2 teaspoons salt
- 3 green onions, finely chopped (with tops)
- 2 teaspoons salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon crushed red pepper flakes
Method
- Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
- Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.
