2 large turnips cut into French-fry-sized matchsticks (same size as McDonald’s fries)
4 large carrots, cut into strips and coins
2 medium kohlrabi, diced in chunks
9 small radishes, cut in half then cut into slices
¼ pound green beans, tips removed
3 medium Asian pears, diced small to medium
8 green onions, cut into 1-inch pieces (both green and white parts)
2 pounds green cabbage, cut into rough/coarse pieces and soaked in a saltwater brine for 24 hours (brine = 2 teaspoons salt to 2 cups of water, 1:1 ratio). The key is to keep the cabbage submerged; this keeps it crisp. After 24 hours, rinse, drain, rinse, and drain.