Title: Sweet and Sour Cauliflower And Cabbage Salad
Categories: Salads, Side dish, Vegetables
Yield: 6 Servings

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

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.