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Crunchy Pork and Rice Salad
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1 head Chinese or green cabbage, shredded (about 6 cups)
2 cups cubed leftover cooked pork roast
1-1/2 cups leftover cooked rice
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
DRESSING:
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon celery seed
1/2 teaspoon salt
In a large bowl, toss together cabbage, pork, rice, peas and water chestnuts. In a
small bowl, combine dressing ingredients; mix well. Pour over the salad and stir
gently to mix. Chill for several hours.
Yield: 8-10 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |