Sweet & Sour Cauliflower & Cabbage Salad
Yield
6 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds | cauliflower florets |
|
| 12 | ounces | cabbage |
|
| 8 | ounces | water chestnuts |
|
| 8 | ounces |
pineapple
slices |
|
| 1 | teaspoon | cornstarch |
|
| 1 | teaspoon | brown sugar |
|
| 2 | tablespoons | malt vinegar |
|
| 1 | tablespoon | soy sauce, tamari |
|
| 1 | tablespoon | water |
|
| 1 | tablespoon | tomato paste |
|
| 2 | teaspoons | sherry |
|
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.
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