Jellied Cabbage Carrot Salad Recipes

CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)

Steps:

• Melt oil in a large non-stick skillet over medium high heat.
• Add black mustard seeds and cook for 30 seconds - they will pop and sizzle
• Add cumin seeds and cook for 30 seconds.
• Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
• Add garlic and green chilli, cook for 2 minutes until softened but not golden.
• Add turmeric and curry leaves, cook for 30 seconds.
• Add coconut, water and salt. Cook until water mostly evaporates - about 3 minutes.
• Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well - the cabbage should wilt from the heat.
• Taste and check if it needs more salt for your taste.
• Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

CABBAGE AND PINEAPPLE GELATIN SALAD

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 SALAD

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.

GELLED PINEAPPLE SLAW SALAD

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.

JELLIED CABBAGE & CARROT SALAD

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.

LIME JELLO CABBAGE SALAD

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!

CARROT-PINEAPPLE GELATIN SALAD

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.