Source: Enlitened Kosher Cooking by Nechama Cohen

Marinated carrots, turnips, and cauliflower.

Servings

2 small carrots, fresh, 5 1/2" long
2 Turnips, fresh, small , soft-skinned
1 cup Cauliflower, florets, plain, frozen
1 medium celery stalks
0.5 cup distilled white vinegar
0.33 cup cold water
0.25 tbsp salt , as nedded
0.12 cup sweetener (sugar substitute) , equal to 1/8 cup sugar

1 Wash and scrape the vegetables without peeling. Slice them into 2-inch strips and put into a jar. Sprinkle with salt and let stand for 1 hour. Add vinegar, sugar substitute, and mix well. Let stand for an additional hour. Remove from liquid before serving.

This salad tastes best when allowed to marinate in the refrigerator for at least 2 days.