Escabeche Vegetable Salad

Step 1

Combine white vinegar, honey, olive oil, dijon mustard, black pepper, and salt in a mason jar or bowl with a lid and shake or whisk to combine.

Step 2

Add the cucumbers, carrots, cauliflower florets, cabbage, and peppers to the jar or bowl with the dressing and shake (or mix) to combine everything. The vegetables should be mostly submerged in the dressing.

Step 3

Refrigerate the vegetable and dressing mixture for at least 2 hours, and up to 48 hours. The longer it marinates, the more pickled the vegetables taste. Serve in a bowl alongside tacos, chicken, shrimp, or anything else that sounds tasty to you!