Marinated Veggie Crunch

Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 1⁄4 cup apple cider vinegar
• 2  tablespoons olive oil (or veggie oil)
• 1  teaspoon  onion salt
• 1⁄2 teaspoon cayenne pepper
• 1  cup cauliflower floret, bite size
• 1  cup broccoli floret, bite size
• 1  cup  sliced celery heart
• 1⁄2 cup  thinly sliced carrot
• 1⁄2 cup  peeled thinly sliced cucumber
• 1⁄4 cup  mixed sweet pepper, cut in strips
• 1⁄4 cup red onion ring (optional)
• 1⁄4 cup sliced water chestnuts (optional)
• 8 -10  cherry tomatoes

Directions

1. Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
2. Combine all veggies in a large bowl.
3. Pour oil mixture over veggies, toss till well coated.
4. Cover and refrigerate at least 3 hours or up to 3 days.
5. Toss lightly once in a while.