Crunchy Pickled Veggie Salad (Sweet & Tangy)

Ingredients:1 head cabbage, shredded (about 2 lbs)3 carrots, sliced2 cucumbers, sliced2 green peppers (optional – you can replace with extra cucumbers)1 large red onion, thinly sliced1 bunch radishes, thinly sliced1/2 bunch celery, slicedDressing:1 cup vegetable oil (or your preferred oil)1/2 cup warm water1 1/2 cups white vinegar10–12 tablespoons sugar1 tablespoon salt1 tablespoon garlic powderInstructions:Slice all the vegetables and place them in a large bowl.In another bowl, mix the warm water with sugar, salt, and garlic powder. Stir well until everything is dissolved.Add the vinegar and oil, then mix thoroughly.Pour the dressing over the vegetables and toss well to coat everything.Pack the mixture into clean glass jars.Pour any remaining dressing evenly into the jars.🥒 Let it sit in the fridge for a few hours (or overnight for best flavor).💡 Tip: The dressing has a perfect balance—tangy from the vinegar and lightly sweet. No need to change a thing!Enjoy… it’s seriously delicious 😋