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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I don't rememeber where I got this recipe, but it's a great way to use leftover white rice from meals or Chinese takeout! Ingredients:
6 cups about 1 head chinese cabbage, shredded |
2 cups cubed cooked pork |
1 1/2 cups cooled cooked white rice |
1 (10 ounce) package frozen peas, thawed |
1 small red onion, chopped |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 teaspoon celery seed |
1/2 teaspoon salt |
Directions:
1. For salad, toss all salad ingredients together in large bowl.
2. In a seperate bowl, combine all dressing ingredients and mix well. Pour dressing over salad and toss well to coat.
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