Sweet and sour cauliflower and cabbage salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cauliflower |
| 12 | ounces | Primo cabbage |
| 8 | ounces | Water chestnuts |
| 8 | ounces | Pineapple slices |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Brown sugar |
| 2 | tablespoons | Malt vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Water |
| 1 | tablespoon | Tomato paste |
| 2 | teaspoons | Sherry |
Directions
Trim the outer leaves & stalk from the cauliflower. Divide into small florets, shred the leaves, wash & drain. Discard any discoloured cabbage leaves, cut cabbage into ¼" slices, wash & drain. Drain the chestnuts & slice thinly. Drain the pineapple (if canned) & reserve the juice. Cut rings into eighths. Cook the cauliflower & cabbage in boiling, salted water for 4 minutes. Drain well. Blend cornstarch & sugar with the remaining ingredients. Place in a pan with the water chestnuts, pineapple chunks & juice. Bring to a boil & simmer for 3 minutes. Pour sauce over the cauliflower & cabbage. Stir well, cover & allow to cool.
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