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
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.
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
JELLIED CABBAGE & CARROT SALAD
I must confess that I am not fond of jellied salads but I do make them for a friend that loves them and I will say they look attractive on the table besides all that just look at the fat content and the calories in this salad. Preparation time does not include 3 hours to set.
Provided by Bergy
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In an 8 x8" dish mix the gelatin with the cup of hot water, stir until the gelatine has completely dissolved.
- Srir in the cup of cold water, add cabbage, parsley& carrots.
- Stir to combine evenly.
- Refrigerate covered until set about 3 hours Mix together the mayo& French dressing, spread over the top of the set jelly salad.
- Refrigerate until you serve it.
- Place individual servings of salad on lettuce leaves and serve.
Nutrition Facts : Calories 46.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.4, Sodium 190.3, Carbohydrate 8.1, Fiber 1.3, Sugar 3.5, Protein 3.1
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.
CARROT-PINEAPPLE GELATIN SALAD
"My grandma frequently fixed the salad when she was asked to bring a dish to a family gathering," writes Sue Gronholz of Beaver Dam, Wisconsin. "Now I make it often since it's a favorite of our kids. It's a fun way for them to get a fruit and vegetable."
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve.
Nutrition Facts :
TANGY CARROT, RED CABBAGE & ONION SALAD
This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 10
Steps:
- Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium
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CABBAGE, CARROT AND CRANBERRY SALAD RECIPE
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5/5 (11)Category EasyCuisine $6-$7Total Time 30 mins
- Boil water and remove from heat. Off the heat, add 1 Tbsp + 1/2 tsp salt, 1/3 cup sugar, 1/3 cup vinegar, 1/3 cup oil and stir to dissolve the sugar and salt. Stir in 2 pressed cloves of garlic (Tips for success: You don't want to add garlic to boiling hot water or it will turn blue, that's why you add it last to the syrup and off the heat).
- Finely slice your cabbage (a mandolin makes this job way easier!) and thinly slice your bell pepper. Grate your carrots. In a large bowl, toss your veggies with your 1/3 cup cranberries to combine.
- Transfer your prepared veggies to a glass jar and pour in your prepared marinade. It's perfectly ok if your syrup is still warm or even a little hot.
- Press your cabbage down tightly so it reaches syrup. Your salad won't need to marinate as long if the syrup is warm. Refrigerate your marinated salad. It will be delicious and ready to eat within 4-5 hours.
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- If you’re making your dressing, do that first so it has time to sit in the fridge. We love making this honey lemon vinaigrette dressing to go with this. You can make it up to 10 days ahead of time and store it in the fridge.
- Next, you will want to shred the cabbage and carrots into thin strips. You could also buy them pre-packaged matchstick style. Cut up your herbs to your liking. We left our parsley and mint in sort of larger chunks, but if you prefer smaller bites feel free to do that. Basically at this point you just want to layer in all of the ingredients.
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