Put all vegetables in dutch oven, cover with water, pour water into measuring cups. Add half the water back with the vegetables, fill pan with equal amount of apple cider vinegar or rice vinegar.

Per cup of liquid, add 1/4 Tsp turmeric, Tbs of palm sugar, 1/4 Tsp pepper sauce, 1/4 Tsp slivered fresh ginger, clove of garlic. Bring to boil, taste, add sugar or spices if preferred, steam 16 minutes, use slotted spoon to ladle veggies into salad bowl, cool to serve. Stays fresh for a week in the fridge. Use leftover liquid as dip.