- 2 Serrano peppers, julienned
- 1 (3-inch) piece of daikon radish, coarsely shredded
- 1/2 red onion, thinly sliced
- 3 thinly sliced green onions
- 1 cup green cabbage thinly sliced, about 1 1/2- 2 inches in length
- 2 large carrots cut into 2-inch pieces and thinly shaved
- 1/2 cup of apple cider vinegar with 4 teaspoons of brown sugar dissolved
- 1 1/4 cups of white vinegar
- Salt, to taste
Combine all ingredients and let pickle overnight in refrigerator.
Created by Casey Booey 
