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Sweet & Sour Cauliflower & Cabbage Salad

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Yield

6 servings

Prep

10 min

Cook

15 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
1 ½ pounds cauliflower florets Camera
12 ounces cabbage Camera
8 ounces water chestnuts Camera
8 ounces pineapple
slices
Camera
1 teaspoon cornstarch Camera
1 teaspoon brown sugar Camera
2 tablespoons malt vinegar Camera
1 tablespoon soy sauce, tamari Camera
1 tablespoon water Camera
1 tablespoon tomato paste Camera
2 teaspoons sherry Camera
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Directions

Trim the outer leaves and stalk from the cauliflower.

Divide into small florets, shred the leaves, wash and drain.

Discard any discoloured cabbage leaves, cut cabbage into ¼ inch 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 141 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 191mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 125%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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