Sweet and Sour Cauliflower and Cabbage Salad

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients

1 1/2	pounds	cauliflower florets
12	ounces	cabbage
8	ounces	water chestnuts
8	ounces	pineapple, canned	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 and stalk from the cauliflower.

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

Discard any discoloured cabbage leaves, cut cabbage into 1/4 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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Member Review

Banana Chocolate Chip Muffins

I used regular mayonnaise for miracle whip. These muffins were very good! Not too dense, but moist and light. Easy to prepare even for a busy weekday morning.

Reviewed by misha