Perfection Salad

Pat Duran


You can omit the sugar and the unflavored gelatin and lemon juice--and use a 3 oz. package of lemon or lime Jell-O in place of them. Keep the water amounts and vinegar and salt the same.
Recipe from Maytag Dutch Oven Cookbook- 1949.


★★★★★ 1 vote

4-6 servings
10 Min


Add to Grocery List

  • 1 pkg
    unflavored gelatin, 1 tablespoon
  • 1/2 c
    cold water
  • 1/4 c
    apple cider vinegar
  • 1/4 c
    water, cold
  • 1 Tbsp
    lemon juice
  • 2 c
    boiling water
  • 1/2 c
    granulated sugar
  • 1/2 tsp
  • 2 c
    finely shredded cabbage
  • 1/2 c
    diced celery
  • 1/2 c
    shredded carrots

How to Make Perfection Salad


  1. Sprinkle gelatin over 1/2 c. cold water for 5 minutes. Add vinegar and 1/4 more cup water, lemon juice, boiling water, sugar and salt. Stir until dissolved. Cool to room temperature. Add cabbage, celery and carrots, distributing them evenly throughout gelatin mixture. Individual salad molds can be used or and attractive dish that makes the salad thick enough to cut into attractive servings. (I used my bread loaf pan) Refrigerate until set. Serve on lettuce leaves.
  2. Note: Can use bag of prepared cabbage from the produce department.

Printable Recipe Card

About Perfection Salad

Course/Dish: Vegetables, Gelatin Salads
Main Ingredient: Vegetable
Regional Style: German
Other Tags: Quick & Easy, For Kids, Healthy

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