Sweet & Sour Cauliflower & Cabbage Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Cauliflower,
2 tbsp: Malt vinegar,
12 ounce: Primo cabbage,
1 tbsp: Soy sauce,
8 ounce: Water chestnuts,
1 tbsp: Water,
8 ounce: Pineapple slices,
1 tbsp: Tomato paste,
1 tsp: Cornstarch,
2 tsp: Sherry,
1 tsp: Brown sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp