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.
- 1 teaspoon powdered agar-agar or 2 tablespoons flaked agar-agar
- 1 cup water
- 1⁄2 cup grated carrot
- 1⁄2 cup cabbage, sliced very thin
- 1⁄2 cup chopped pecans (optional)
- 1 (8 ounce) can crushed pineapple in juice
- 1 (6 ounce) can unsweetened pineapple juice
Directions See How It's Made
- 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.
- While it is cooking, prepare carrots, cabbage and pecans. Mix carrots, cabbage and pecans in a 2-quart casserole.
- When agar-agar has cooked 5 minutes, remove from heat and stir in pineapple and pineapple juice.
- Pour agar-agar mixture over vegetables and stir well.
- Let set, then serve.