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
- 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 â…” cup thawed Cool Whip with â…“ 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.
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
Did you enjoy the following Jello Salad Recipe? Leave a comment and rating below.
-
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.
-
Refrigerate 4 hours or overnight.
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.
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.Â
Calories: 17 | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 38mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4107IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 0.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Salad
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
