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Crunchy Pork and Rice Salad

"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
  • Makes
    8-10 servings

Ingredients

  • 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

Directions

  • 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.

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