Overnight Vegetable Salad - cooking recipe

Ingredients

2 c. shredded cabbage
1 (17 oz.) can English peas, drained
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. chopped onion
3/4 c. chopped celery
1 large red apple, cored and chopped
1/4 tsp. salt
1/2 c. sour cream
1/2 c. mayonnaise or salad dressing
1 tsp. sugar
1 c. (4 oz.) shredded Cheddar cheese
1 c. pecans, finely chopped

Preparation

Combine cabbage, peas, water chestnuts, onion, celery, apple and salt in a large bowl; toss well.
Combine sour cream, mayo and sugar, stirring until blended.
Spread sour cream mixture over cabbage mixture, sealing edges.
Layer cheese and pecans on top. Cover and chill for 8 hours.
Toss before serving.
Makes 8 servings.