1 lb. carrots, peeled and sliced in long strips
1/2 head cauliflower, broken into flowerets
1/2 c. cider vinegar
1 tbsp. sugar
2 tbsp. grated onion
4 tbsp. salad oil
1 tsp. salt
1 tsp. dry mustard
Chopped parsley

Chill carrots and cauliflower in ice water; drain, and pat dry. Combine remaining ingredients except parsley; simmer 5 minutes. Cool.

Place chilled vegetables in a shallow dish; pour marinade over all. Chill at least 4 hours; drain. Arrange on platter and sprinkle with parsley. Yield: about 8 servings.