Gelled Pineapple Slaw Salad

Susan Feliciano


I've always loved Jell-O salads, even with vegetables. This one is really pretty. I used lemon Jell-O this time, but it's pretty with orange or lime, also.

pinch tips: How to Wash Fruits & Vegetables





15 Min


Stove Top


1 large
box lemon flavored jell-o
2 c
boiling water
1 large
can crushed pinapple, well-drained and juice reserved
3-4 c
finely shredded cabbage
1/4 c
finely shredded carrot

Directions Step-By-Step

Stir Jell-O into the 2 cups boiling water until completely dissolved. Combine reserved pineapple juice with enough cold water to make 1 1/2 cups. Stir the cold liquid into the Jell-O. Refrigerate this for 1 1/2 to 2 hours, until thickened enough to hold fruit in suspension.
When beginning to set, stir in the drained pineapple, cabbage, and carrots until well-mixed. Pour into a 2 quart casserole dish or gelatin mold, or an 8x8x2-inch pan. Refrigerate until firm.
This may be unmolded onto a serving plate if you desire, but I always just leave it in the dish and scoop it out to serve.
Sometimes I mix 1/2 cup Miracle Whip with about 2/3 cup cool whip until well blended, and spread it over the top, or else dollop on top of the servings, but this is not necessary.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy