2 med. zucchini
10 to 15 green beans
2 to 3 med. garlic cloves, pressed
1/4 c. broccoli tops
3 tbsp. olive oil
4 tbsp. rice vinegar (or wine vinegar)
1 tbsp. sugar
Lg. grind pepper to taste
1/2 to 1 tbsp. cut coriander leaves
Cilantro

(You can use cucumbers in place of zucchini.) Boil green beans and broccoli 1 minute. Place in container. While hot add vinegar, sugar, garlic, and let sit while you cut zucchini. Cut lengthwise, remove large seed area, cut into long thin strips. Cut to 3 1/2 inches, add to container. Add oil and stir. Add pepper and 1/2 coriander leaves. Refrigerate 2 hours to 3 days. Decorate with edible flowers, some coriander leaves, batchelor buttons or nastursium flowers and leaves.