- 3 cup cauliflower
- 2 cup broccoli florets
- 2 medium carrots thinly chopped
- 1 medium zucchini quartered and thinly chopped
- 1 medium red onion julienne
- ¾ cup cup vinegar
- ½ tsp sea salt
- 2 tbsp olive oil
- In a bowl, combine the first five ingredients, set aside. In a saucepan, heat the vinegar and salt.
- Remove from heat, stir in olive oil.
- Pour over vegetables and toss to coat.
- Cover and refrigerate overnight.
- Serve Cold.