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| Servings |
servings
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Ingredients
- 1 (8 3/4 oz.) can corn drained
- 1 green pepper julienned
- 1 red pepper julienned
- 1 yellow pepper julienned
- 1 large jicama julienned
- 2 cups carrots julienned (about 4 carrots)
- 1/3 cup red onion chopped
- 1 cucumber sliced
- 1 cup red cabbage julienned (optional)
- 2/3 cup vinegar
- 1/2 cup Sugar
- 1/4 cup vegetable oil
- 1/4 teaspoon pepper or to taste
- 1/2 teaspoon Salt or to taste
Ingredients
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Rate this recipe!
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Instructions
- Combine all vegetables in a large bowl.
- In a small bowl, mix vinegar, sugar, oil, salt and pepper; pour over vegetables.
- Cover and marinate in the refrigerator.
Before You Go:
Recipe Chicken Chimichangas from the The Rainforest Cafe at Disney Springs
Recipe Chicken Fricassee from Bongo’s Cuban Cafe at Disney Springs
Recipe Cuban Sandwich from Bongo’s Cuban Cafe at Disney Springs
Recipe Pulled Pork from Whispering Canyon Cafe at Disney’s Wilderness Lodge
Fried Boursin Cheese recipe from 50’s Prime Time Cafe in Disney’s Hollywood Studios
Aunt Liz’s Golden Fried Chicken Recipe from 50’s Prime Time Cafe in Disney’s Hollywood Studios
Recipe: Tomato & Watermelon Salad from STK Orlando at Disney Springs
Recipe for Little Nutty Salad with Roasted Walnut Vinaigrette from the Whispering Canyon Cafe in Disney’s Wilderness Lodge
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