Boil carrots for approximately 5-7 minutes or until they still have a little crunch, not fully cooked.
Break off florets from broccoli (do not use stems) into bit size pieces but not too small.
Combine other ingredients, pour marinade over broccoli and carrots ( I used a ziploc bag).
Refrigerate at least 24 hours The vinegar cooks the broccoli a little so it is important to marinate the full 24 hours
Use slotted spoon to help drain some of the marinade when serving.
Add a great dill or ranch dip. (I used Recipezaar Country Club Sour Cream and Dill Dip).
Easily doubled to serve a crowd. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.32 Kcal (675 kJ)
Calories from fat	147.24 Kcal
		% Daily Value*
Total Fat	16.36g	25%
Sodium	174.18mg	7%
Potassium	140.73mg	3%
Total Carbs	4.08g	1%
Sugars	1.98g	8%
Dietary Fiber	1.41g	6%
Protein	0.95g	2%
Vitamin C	20.9mg	35%
Vitamin A	0.2mg	8%
Iron	0.5mg	3%
Calcium	22.1mg	2%

Amount Per 100 g
Calories	207.24 Kcal (868 kJ)
Calories from fat	189.14 Kcal
		% Daily Value*
Total Fat	21.02g	25%
Sodium	223.76mg	7%
Potassium	180.78mg	3%
Total Carbs	5.24g	1%
Sugars	2.54g	8%
Dietary Fiber	1.81g	6%
Protein	1.22g	2%
Vitamin C	26.9mg	35%
Vitamin A	0.3mg	8%
Iron	0.7mg	3%
Calcium	28.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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