Spicy Salad 
 
1 cup sliced cucumbers
1/2 cup chopped Chinese cabbage
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup sliced celery
1 cup sliced carrots
3 Tbsp salt, divided
1 1/3 cups water
5 scallions, chopped
3 cloves garlic minced
1/2 cup red peppers
1/4 tsp chili pepper
1/4 tsp ground ginger

Combine the cucumbers, cabbage, broccoli, cauliflower, celery, and carrots in a large bowl.  
Rinse.  
Sprinkle with 4 1/2 tsp of the salt.  
Let sit for 20 minutes.  
Rinse.
Combine 4 1/2 tsp salt, water, scallions, red peppers, chili pepper, and ginger in a large bowl.  
Add the vegetables; stir. 
Cover and refrigerate 4 days before serving.  
Stir occasionally.

Yeild: 6 servings