Total Time
50mins
Prep 40 mins
Cook 10 mins

I'm posting this recipe in response to a request. This do-ahead, sweet slaw is delicious with chicken, barbecue, or fish! (Prep and cook time do not include 6 hours or overnight chilling time).

Ingredients Nutrition

Directions

  1. Combine all vegetables and toss with oil.
  2. Set aside.
  3. Combine remaining ingredients, except jello and bring to a boil.
  4. Remove from heat.
  5. Add lemon jello and stir to dissolve.
  6. Cool to lukewarm.
  7. Pour over slaw and toss well.
  8. Cover and chill overnight or at least 6 hours.
  9. This is a sweet slaw and will keep 2-3 weeks in the refrigerator.

Reviews

(4)
Most Helpful

This slaw has a lot of sweet, lemony flavor. The only change I made was to use a little less (1/2 a cup) of oil. I also used red wine vinegar though perhaps white is what the author is calling for (either way, red worked out fine). I found there was more liquid than I preferred, so I drained the slaw after mixing everything together. Next time, when I'm making it just for myself, I'll probably use sugar-free Jello mix and double the cabbage to increase the number of servings and make it a bit healthier. Thanks for sharing!

Grace M. March 28, 2016

This looked different and I was tired of regular mayonaise cole slaw. WoW, I love it. I only used 1/3 c oil, splenda and sugar free lemon jello. It is wonderful. I liked the way it tasted as soon as I made it, but it is better later. Next time I will only use 1/2 c splenda and see how that tastes, I think it may be enough for us. Thanks for sharing a DIFFERENT recipe.

grfox33 April 12, 2010

This was very good. I used Splenda for the sugar to make it low carb. My husband really liked it also and he isn't much for slaw. I like the fact that it keeps in the refrigerator for so long. We will be having it often.

NettieMae March 25, 2004

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