---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Thai, Side dish, Vegetables
       Yield: 4 servings
     1/4 c  Boiling water
     1/4 c  White vinegar
     1/4 c  Sugar
     1/2 ts Salt
       1 c  Cauliflower, coarsely chop
       1 c  Cabbage, shredded
       1 c  Carrot, shredded
       2 ea Serrano chilies, stemmed &
            -- thinly sliced lengthwise
   Combine water, vinegar, sugar & salt.  Stir until the
   sugar is dissolved. Let the mixture cool to room
   temperature. Add the vegetables to the liquid & let
   them marinate, covered, for 1 day at room temperature,
   or 2 to 3 days in the refrigerator.