Overnight Vegetable Salad

• 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

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

cabbage, english peas, water chestnuts, onion, celery, red apple, salt, sour cream, mayonnaise, sugar, cheddar cheese, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164411 (may not work)