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Sweet & sour cauliflower & cabbage salad

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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