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Sweet & Sour Cauliflower & Cabbage Salad Recipe
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1 1/2 lb Cauliflower 12 oz Primo cabbage 8 oz Water chestnuts 8 oz Pineapple slices 1 ts Cornstarch 1 ts Brown sugar 2 tb Malt vinegar 1 tb Soy sauce 1 tb Water 1 tb Tomato paste 2 ts Sherry 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 1/4" 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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