Sweet & Sour Cauliflower & Cabbage Salad
Submitted by mikeY
Blanched cauliflower and cabbage tossed in a warm sweet-and-sour sauce with pineapple, water chestnuts, soy, malt vinegar, and sherry. A crunchy Asian-inspired side salad served cool.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minThink of this as a coleslaw that went on holiday to Hong Kong and came back with stories to tell.
Blanched cauliflower and shredded cabbage get drenched in a warm dressing made from malt vinegar, soy sauce, brown sugar, sherry, and tomato paste, thickened just enough with cornstarch to coat every piece.
Pineapple chunks add juicy sweetness. Sliced water chestnuts bring that signature snap.
Toss it all together, let it cool, and you’ve got a make-ahead side that only gets better as it sits.
Kitchen Tips
- Only blanch for 4 minutes. You want the vegetables tender but still with plenty of crunch. Overcooked cauliflower and limp cabbage won’t hold up to the dressing.
- Reserve the pineapple juice if using canned. It goes right into the sauce for extra fruity tang.
- Serve it cool, not cold. Straight from the fridge mutes the flavors. Pull it out 15 minutes before serving for the best taste.
Ingredients
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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