Crunchy Rice Salad

Crunchy Rice Salad

1 head Napa cabbage- shredded

2 cups cubed leftover cooked pork, chicken, or turkey

1 1/2 cup rice (any kind)

1 pkg frozen peas or soybeans

1 can (8 oz) sliced water chestnuts, drained (optional)

(I put almond in instead of the water chestnuts)

Dressing:

1/2 cup sour cream

1/2 cup mayo or miracle whip

1 tsp. celery seed

1/2 tsp. 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.  Makes 8-10 servings.

notes:  This salad is super versatile.  I have used plain yogurt instead of sour cream before.  I also have used different seasonings in the dressing to give it a slightly different flavor.

ann white