Lime Jello Cabbage Salad
photo by Pam-I-Am
- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Serves:
-
9
ingredients
- 85.04 g box lime Jell-O gelatin (or Sugar Free)
- 236.59 ml water
- 236.59 ml water, with leftover pineapple juice
- 236.59 ml cabbage, shredded very fine
- 118.29 ml carrot, grated
- 236.59 ml crushed pineapple in juice, drain and save juice
directions
- Shred cabbage in food processor to be very fine and to equal 1 cup. Grate carrots to equal 1/2 cup. Add both to an 8 x 8 square dish.
- Drain crushed pineapple, reserving liquid in a measuring cup. Add ice to the juice so it will equal exactly one cup. Set aside.
- In a small pan on low heat, heat one cup water. Add jello to dissolve and turn off heat. Add the pineapple juice/ice to the pan and stir until ice melts.
- Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. Refrigerate for 2 hours unti firm.
- Cut into 9 square servings and and enjoy!
Reviews
-
Thank you Pam for submitting this recipe. My mother made this (except for the carrots) EVERY Thanksgiving of my life, until she passed away 21 years ago. For 21 years I kept the molds she used for the individual jello salads and never once used them or made the salad because it was too painful. This year I decided to dig out the molds and realized I didn't know the exact recipe for the jello. I recognize all the ingredients except the carrots, so this will do nicely. Thank you for allowing me to start up the tradition once again. I noticed other readers mentioned the mayo. My mom used to put a dollop of mayo on each individual serving as well. Sounds horrible, put honestly there's something to it and I always loved it.
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RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California