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