1. In 8-quart stainless steel saucepot, heat all marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; cook 3 minutes. Add carrots; cook 1 minute. Add cauliflower; cook 30 seconds. Add cabbage; cook 30 seconds. Remove saucepot from heat; add peppers and let stand 15 minutes.
2. Drain vegetables, reserving marinade. Refrigerate vegetables and marinade, uncovered, 2 hours. Place vegetables in large bowl. Pour enough reserved marinade over vegetables to cover; discard remaining marinade. Cover and refrigerate at least overnight or up to 1 week. Keep refrigerated.
- 0 g Fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 47 mg Sodium
- 10 g Carbohydrates
- 1 g Fiber
- 1 g Protein
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Nutritional Information
- 0 g Fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 47 mg Sodium
- 10 g Carbohydrates
- 1 g Fiber
- 1 g Protein
Directions
1. In 8-quart stainless steel saucepot, heat all marinade ingredients to boiling over high heat, stirring occasionally to dissolve sugar. Add garlic; cook 3 minutes. Add carrots; cook 1 minute. Add cauliflower; cook 30 seconds. Add cabbage; cook 30 seconds. Remove saucepot from heat; add peppers and let stand 15 minutes.
2. Drain vegetables, reserving marinade. Refrigerate vegetables and marinade, uncovered, 2 hours. Place vegetables in large bowl. Pour enough reserved marinade over vegetables to cover; discard remaining marinade. Cover and refrigerate at least overnight or up to 1 week. Keep refrigerated.