Khmer Pickled Vegetable Salad

• 2 medium daikon radishes (about 1-1/4 pounds each), peeled and thinly sliced
• 4 cups shredded cabbage (about 1/2 small)
• 1 large cucumber, thinly sliced
• 2 medium carrots, thinly sliced
• 1 cup cut fresh green beans (2 inch)
• 1/2 medium red onion, thinly sliced
• 1 piece fresh gingerroot (1 inch), thinly sliced
• 2 Thai chili or serrano peppers, halved lengthwise and seeded if desired
• 2 cups rice vinegar
• 3/4 cup sugar
• 2 teaspoons salt
• 2 tablespoons chopped fresh cilantro

1. Place first eight ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving.
2. To serve, sprinkle with cilantro. Serve with a slotted spoon.

daikon radishes, cabbage, cucumber, carrots, green beans, red onion, fresh gingerroot, serrano peppers, rice vinegar, sugar, salt, fresh cilantro

Taken from www.tasteofhome.com/recipes/khmer-pickled-vegetable-salad/ (may not work)