Peanut Crunch Salad
- 4 cups shredded cabbage
- 1 cup finely chopped celery
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp. salt
- 1/4 cup chopped green onion
- 1/4 cup chopped green pepper
- 1/2 cup chopped cucumber
- 1 Tbsp. butter
- 1/2 cup coarsely chopped dry roasted peanuts
- 2 Tbsp. grated Parmesan cheese
Toss cabbage and celery together. Chill. Combine sour cream, mayonnaise, salt, onion, green pepper, and cucumber in small bowl. Chill.
Just before serving, melt butter in small skillet. Add peanuts and heat until lightly browned. Immediately stir in cheese. Toss chilled vegetables with dressing. Sprinkle peanut mixture on top and serve. Makes 6-8 servings.
By Sandy from Graettinger, IA
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