Try this Sweet and Sour Cauliflower And Cabbage Salad recipe, or contribute your own.
Suggest a better descriptionTrim 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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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 87 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 144.8mg | 5 % | |
Potassium 525mg | 14 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 15.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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