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Crunchy Pork and Rice Salad
1 Head Chinese cabbage or green cabbage shredded(about 6 cups)
2 c Pork roast cubed leftover cooked
1 1/2 c Rice -- leftover cooked
1 pk Frozen peas -- 10 oz. thawed
1 cn Water chestnuts -- 8 oz. sliced/drained
1/2 c Sour cream
1/2 c Mayonnaise
1 ts Celery seed
1/2 ts 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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