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Crunchy Pork and Rice Salad Recipe

Crunchy Pork and Rice Salad Recipe

"Cool and refreshing"—that describes this leftovers salad pretty well! It's full of cold ingredients. Prepare it as a side dish or serve it along with homemade bread as a main course. I frequently make my salad for family luncheons. That's only appropriate—the recipe was passed down to me by my mom, who got it from her mom! I'm a full-time wife and mom (plus home-school teacher!) with five sons, who range in age from 9 to 1.
TOTAL TIME: Prep: 15 min. + chilling YIELD:8-10 servings


  • 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
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt


  • 1. 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.

Reviews for Crunchy Pork and Rice Salad

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Reviewed Jun. 29, 2012

"my husband loves pork my kids lov rice and more inportant that they can have a nice and healthy salad we all enjoy taste of :)"

Reviewed Oct. 6, 2009

"Everyone at my potluck loved this salad, particularly those who love peas and water chestnuts. I didn't have any pork roast, so I diced up pork tenderloin and cooked it in butter, LOTS of garlic, salt and pepper which my son suggested."

Reviewed Mar. 3, 2008

"I had some leftover roast pork and didn't know what to do with it until I ran across this recipe. It went together like a dream. My chowhounds scraped the bowl clean."

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