2 c. shredded cabbage
1 (17 oz.) can green peas
1 (8 oz.) can sliced water chestnuts, drained
1/4 c. chopped onion
3/4 c. chopped celery
1 lg. red apple, cored & 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

Combine first 7 ingredients; toss well and spoon into a large bowl. Combine sour cream, mayonnaise and sugar, stirring until blended. Spread sour cream mixture over cabbage mixture, sealing edges. Layer cheese and pecans on top. Cover and chill salad 8 hours. Toss before serving. Yield: 8 servings.