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perfection salad

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

You can omit the sugar and the unflavored gelatin and lemon juice--and use a 3 oz. package of lemon or lime Jell-O in place of them. Keep the water amounts and vinegar and salt the same. Recipe from Maytag Dutch Oven Cookbook- 1949.

(1 rating)
yield 4 -6 servings
prep time 10 Min
method Refrigerate/Freeze

Ingredients For perfection salad

  • 1 pkg
    unflavored gelatin, 1 tablespoon
  • 1/2 c
    cold water
  • 1/4 c
    apple cider vinegar
  • 1/4 c
    water, cold
  • 1 Tbsp
    lemon juice
  • 2 c
    boiling water
  • 1/2 c
    granulated sugar
  • 1/2 tsp
    salt
  • 2 c
    finely shredded cabbage
  • 1/2 c
    diced celery
  • 1/2 c
    shredded carrots

How To Make perfection salad

  • 1
    Sprinkle gelatin over 1/2 c. cold water for 5 minutes. Add vinegar and 1/4 more cup water, lemon juice, boiling water, sugar and salt. Stir until dissolved. Cool to room temperature. Add cabbage, celery and carrots, distributing them evenly throughout gelatin mixture. Individual salad molds can be used or and attractive dish that makes the salad thick enough to cut into attractive servings. (I used my bread loaf pan) Refrigerate until set. Serve on lettuce leaves.
  • 2
    Note: Can use bag of prepared cabbage from the produce department.
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