Sweet and Sour Cauliflower and Cabbage Salad

1. 1

   Trim the outer leaves and stalk from the cauliflower.

2. 2

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

3. 3

   Discard any discoloured cabbage leaves, cut cabbage into 1/4 inch slices, wash and drain.

4. 4

   Drain the chestnuts and slice thinly.

5. 5

   Drain the pineapple (if canned) and reserve the juice.

6. 6

   Cut rings into eighths.

7. 7

   Cook the cauliflower and cabbage in boiling, salted water for 4 minutes.

8. 8

   Drain well.

9. 9

   Blend cornstarch and sugar with the remaining ingredients.

10. 10

    Place in a pan with the water chestnuts, pineapple chunks and juice.

11. 11

    Bring to a boil and simmer for 3 minutes.

12. 12

    Pour sauce over the cauliflower and cabbage.

13. 13

    Stir well, cover and allow to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.