Jelled Agar-Agar Sunshine Salad

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READY IN: 15mins
Recipe by NELady

From Recipes for Food Allergies by Marilyn Gioannini. For people who do not use gelatin, agar-agar is a good substitute - and a good food in its own right, rich in vitamins and minerals. This salad is very light and tasty. Agar-agar has the interesting quality that it does not have to be refrigerated to jell. You can take this salad on a picnic on a hot day, and it will not melt.

Ingredients Nutrition

  • 1 teaspoon powdered agar-agar or 2 tablespoons flaked agar-agar
  • 1 cup water
  • 12 cup grated carrot
  • 12 cup cabbage, sliced very thin
  • 12 cup chopped pecans (optional)
  • 1 (8 ounce) can crushed pineapple in juice
  • 1 (6 ounce) can unsweetened pineapple juice


  1. Bring 1 cup of water to a boil in a small saucepan. Stir in agar-agar. Lower heat and boil gently for 5 minutes, stirring occasionally.
  2. While it is cooking, prepare carrots, cabbage and pecans. Mix carrots, cabbage and pecans in a 2-quart casserole.
  3. When agar-agar has cooked 5 minutes, remove from heat and stir in pineapple and pineapple juice.
  4. Pour agar-agar mixture over vegetables and stir well.
  5. Let set, then serve.

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