Christine Henderson | Guadalupe Valley EC

This chilled salad is wonderful on a hot day. Make it ahead of time to let the dressing flavors meld, but be sure not to add the peanuts until just before serving so they retain their crunch.

Dressing
1/2 cup mayonnaise
1/2 cup prepared French onion dip
1 tablespoon rice vinegar
2 tablespoons toasted sesame seed oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon sugar

Salad
5 cups finely chopped green cabbage
3/4 cup finely chopped carrot
3/4 cup chopped celery
3/4 cup chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 cups shredded cooked chicken
1 cup coarsely chopped dry roasted peanuts

1. Dressing: Combine all of the dressing ingredients in a small bowl and set aside or refrigerate until ready to make the salad.

2. Salad: In a large bowl combine cabbage, carrot, celery, bell pepper, onion, parsley and chicken.

3. Add the dressing to the salad and stir to combine thoroughly.

4. Cover and chill at least 2 hours. Just before serving, stir in the peanuts.

Serves 6.