Jello Salad

Holly’s Recipe Highlights: Jello Salad
Ingredient Notes
Variations
Keep It Cool and Covered
More Cool Sides For Family Gatherings

This Jello Salad combines lime gelatin with shredded cabbage, grated carrots, and diced celery for a refreshing make-ahead side dish that pairs perfectly with baked ham with brown sugar glaze or roast chicken.

Holly’s Recipe Highlights: Jello Salad

Flavor: Sweet, tangy lime flavor balanced by the fresh, mild crunch of cabbage, carrots, and celery.
Technique: Partially setting the gelatin helps keep the vegetables evenly distributed.
Tools: A serving bowl is all you need, but a gelatin mold or Bundt pan adds a decorative touch.

Total Time:: 55 mins
Serves:: 8 slices

Ingredient Notes

water , lime gelatine powder , vinegar , celery , carrots , cabbage with labels to make Jello Salad.

Lime Gelatin: Sweetened lime gelatin gives this salad its signature citrus flavor and bright green color. Replace with lemon gelatin for a different citrus flavor.
White Vinegar: Adds a tangy kick that balances the sweetness of the gelatin without overpowering the lime flavor. Its mild taste lets the bright citrus flavor shine.
Water: Boiling water dissolves the gelatin, while ice-cold water cools the mixture and helps it begin setting. Use the amounts listed in the recipe rather than the package directions.
Vegetables:
- Cabbage: Finely shred fresh green cabbage for a crisp texture that blends easily into the gelatin. Bagged shredded cabbage works well for a quick, convenient shortcut.
- Carrots: Grate fresh carrots for small, tender pieces that mix evenly into the gelatin. Pre-packaged matchstick carrots can be used for a coarser texture.
- Celery: Finely dice the celery so its fresh crunch is evenly distributed throughout the salad without large, chunky pieces.

Variations

Cabbage Shortcut: Use a plain cabbage-and-carrot coleslaw mix in place of the two vegetables, keeping the combined amount the same. Chop long shreds into smaller pieces if needed.
Optional Topping: Combine ⅔ cup thawed Cool Whip with ⅓ cup mayonnaise for a creamy, sweet-tangy topping. Serve it on the side so everyone can add as much or as little as they like.

Dissolve Completely: Stir until all the gelatin dissolves so the finished salad has a smooth texture.
Dry the Vegetables: Dry washed vegetables well before shredding or chopping to avoid adding extra moisture.
Check the Gelatin: Check the gelatin after 45 minutes. It should be thick enough to suspend the vegetables but still easy to fold.
Grease & Release: If using a mold, lightly wipe it with neutral oil. To unmold, dip the pan briefly in warm water for 5 to 10 seconds before flipping.

Keep It Cool and Covered

Make Ahead: Prepare the day before serving and keep refrigerated until needed.
Refrigerate: Keep toppings and salad leftovers in separate airtight containers in the refrigerator for up to 3 days. The vegetables may release moisture as they sit.
Freezing: Freezing is not recommended because thawing can damage the gelatin texture and soften the vegetables.

More Cool Sides For Family Gatherings

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

45 minutes

Total Time 55 minutes

In a large bowl, combine gelatin powder and 1½ cups of boiling water. Stir until dissolved.
Add 1½ cups of cold water and 2 tablespoons of white vinegar. Refrigerate for 45 to 60 minutes or until the mixture begins to set. It should be thick and sludgy.
Fold in the cabbage, carrots, and celery. The mixture can be chilled in the bowl or transferred to a jello mold or Bundt pan.

If using a jello mold or Bundt pan, grease it first with a neutral-tasting oil (such as canola). Use a paper towel to wipe away any excess oil so that only a thin film remains.

Refrigerate 4 hours or overnight.

To unmold the salad from a Bundt pan, dip the underside of the pan in a bowl of hot water for 5 to 10 seconds to loosen the jello before turning it over onto a plate.

To make a quick salad topping, stir together ¼ cup sour cream, ¼ cup mayonnaise, and 2 teaspoons granulated sugar.
If the Jell-O won’t set, move it to the freezer for 5 minutes to speed up the process.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Salad

Cuisine American

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