Recipe from Georgia Amon in Tulare. Submitted for the 1989 Visalia Farmers Market Harvest Cookbook.
1 small cabbage, sliced fine
1 large red onion, sliced
1 pound snap peas
1/2 pound bacon bits
1 cup whipped cream
1 cup mild cheddar cheese, grated
How to Make:
Arrange the cabbage, red onion, peas and bacon in layers. Tip with the whipped cream and sprinkle with cheese. Seal and refrigerate for 24 hours. Do not mix until ready to serve, then mix well.