Sweet And Sour Cauliflower And Cabbage Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Cauliflower
12 oz	340g	Primo cabbage
8 oz	227g	Water chestnuts
8 oz	227g	Pineapple slices
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Brown sugar
2 tablespoons	30ml	Malt vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Water
1 tablespoon	15ml	Tomato paste
2 teaspoons	10ml	Sherry

Recipe Instructions

Trim the outer leaves and stalk from the cauliflower.

Divide into small florets, shred the leaves, wash and drain. Discard any discolored cabbage leaves, cut cabbage into 1/4" slices, wash and drain.

Drain the chestnuts and slice thinly.

Drain the pineapple (if canned) and reserve the juice. Cut rings into eighths.

Cook the cauliflower and cabbage in boiling, salted water for 4 minutes.

Drain well. Blend cornstarch and sugar with the remaining ingredients.

Place in a pan with the water chestnuts, pineapple chunks and juice. Bring to a boil and simmer for 3 minutes.

Pour sauce over the cauliflower and cabbage. Stir well, cover and allow to cool.

Source:
Mrs. John Nesius

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