LIME JELLO CABBAGE SALAD
This Jello salad is a tradition in our family to serve with ham or pork. It has shredded cabbage and carrots in it which give it a nice crunch. My Mom always served it when I was a kid and she can't remember where she got the recipe from. My kids love it. You can make with with regular or sugar free jello.
Provided by Pam-I-Am
Categories Gelatin
Time 2h20m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Shred cabbage in food processor to be very fine and to equal 1 cup. Grate carrots to equal 1/2 cup. Add both to an 8 x 8 square dish.
- Drain crushed pineapple, reserving liquid in a measuring cup. Add ice to the juice so it will equal exactly one cup. Set aside.
- In a small pan on low heat, heat one cup water. Add jello to dissolve and turn off heat. Add the pineapple juice/ice to the pan and stir until ice melts.
- Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. Refrigerate for 2 hours unti firm.
- Cut into 9 square servings and and enjoy!
Nutrition Facts : Calories 57.5, Fat 0.1, Sodium 52.2, Carbohydrate 14, Fiber 0.6, Sugar 12.7, Protein 1
PERFECTION SALAD- GRANDMA'S VERSION
Perfection Salad was invented in 1905 when Knox gelatin ran a recipe contest. A Pennsylvania woman won 3rd place with this salad and, now her salad is famous and the other 2 recipes that got the higher awards are unknown. You never know. :) Here is my Grandma's version of Perfection Salad. I understand it is a little different...
Provided by Kathie Carr
Categories Gelatin Salads
Time 15m
Number Of Ingredients 13
Steps:
- 1. Combine the 2 packages of lime Jell-O with 4 cups of hot water in a large bowl, stirring until dissolved. Stir in cold water. Immediately add vegetables and well drained pineapple. Pour mixture into a mold or serving dish. Refrigerate until mixture has set (about 2 or 3 hours).
- 2. Prepare the lemon Jell-O package following directions on package. Pour over the first mixture after it has set. Refrigerate the salad for several hours more or overnight. Unmold by dipping into hot water for 10 seconds.
- 3. OPTIONAL: Serve with a sauce made of 1 cup mayonnaise or Miracle Whip thinned with 1-2 tablespoons milk, and sweetened with 1-2 tablespoons sugar. mix well until sugar is dissolved. Adjust amounts of milk and sugar to your taste. Spoon over salad as it is served.
CABBAGE AND PINEAPPLE GELATIN SALAD
This is a family tradition for holidays. It is delicious and goes well with any meats.
Provided by Elaine Laskowski
Categories Gelatin Salads
Time 15m
Number Of Ingredients 6
Steps:
- 1. Mix the dry jello flavors together. Add 2 cups of boiling water and stir until completely dissolved, about 2 minutes.
- 2. Pour pineapple juice into a measuring cup and add cold water to measure 1 1/2 cups (since you are adding veggies, the liquid is reduced). Add this to the jello and stir to mix. Put into the refrigerator to slightly thicken to the consistency of egg whites.
- 3. Stir in the cabbage, carrots and pineapple and mix thoroughly. Chill until set. If made in a pan, cut into squares and serve.
SHREDDED RED CABBAGE AND CARROT SALAD
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
- Toss together the cabbage, carrots, parsley, chives and dill.
- Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 5 grams, TransFat 0 grams
LIME SALAD
My mom used to serve this every Christmas on a bed of lettuce, crispy iceberg, and surrounded with green and red grapes. Pecans can be substituted for walnuts.
Provided by Cathy
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 8
Number Of Ingredients 7
Steps:
- Dissolve gelatin mix in boiling water. Stir in salt. Stir in cold water. Chill until slightly thickened.
- Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into an 8 inch mold that has been sprayed with a non-stick spray. Chill until firm.
- Set mold in a sink of hot water for a few seconds when ready to unmold. Place serving plate on top of mold, and turn over. Lift off mold.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 20.3 g, Fat 4.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 174.6 mg, Sugar 18.9 g
GELLED PINEAPPLE SLAW SALAD
I've always loved Jell-O salads, even with vegetables. This one is really pretty. I used lemon Jell-O this time, but it's pretty with orange or lime, also.
Provided by Susan Feliciano
Categories Other Salads
Time 15m
Number Of Ingredients 5
Steps:
- 1. Stir Jell-O into the 2 cups boiling water until completely dissolved. Combine reserved pineapple juice with enough cold water to make 1 1/2 cups. Stir the cold liquid into the Jell-O. Refrigerate this for 1 1/2 to 2 hours, until thickened enough to hold fruit in suspension.
- 2. When beginning to set, stir in the drained pineapple, cabbage, and carrots until well-mixed. Pour into a 2 quart casserole dish or gelatin mold, or an 8x8x2-inch pan. Refrigerate until firm.
- 3. This may be unmolded onto a serving plate if you desire, but I always just leave it in the dish and scoop it out to serve.
- 4. Sometimes I mix 1/2 cup Miracle Whip with about 2/3 cup cool whip until well blended, and spread it over the top, or else dollop on top of the servings, but this is not necessary.
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