Ingredients

• 1 package (10 oz.) frozen petite peas, thawed and drained
• 2 cups finely shredded green cabbage
• 3 green onions, thinly sliced
• ¼ cup each light sour cream and light mayo
• 1 tablespoon white vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon curry powder
• 1 cup roasted pecan halves chopped

Instructions

1. In a large bowl, combine peas, cabbage and onions and set aside. In another bowl, blend the sour cream, mayo, vinegar, mustard and curry powder. If made ahead, cover and chill vegetables and dressing separately up to one day.
2. Mix dressing and vegetables. Stir in ½ cup chopped pecans, add salt to taste. Sprinkle with the remaining nuts.

SOURCE: Sunset Magazine

Comments: Light and simple, this old-fashioned salad uses a creamy dressing to bind bright green pea, sweet roasted pecans, and shredded cabbage.