perfection salad

Name: Perfection Salad
Prep time: 10 min
Yield: 4
Cuisine: German
Ingredients: 1 package(s) unflavored gelatin, 1 tablespoon; 1/2 cup(s) cold water; 1/4 cup(s) apple cider vinegar; 1/4 cup(s) water, cold; 1 tablespoon(s) lemon juice; 2 cup(s) boiling water; 1/2 cup(s) granulated sugar; 1/2 teaspoon(s) salt; 2 cup(s) finely shredded cabbage; 1/2 cup(s) diced celery; 1/2 cup(s) shredded carrots

(1 RATING)

39 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Sep 1, 2011

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.

Rate

prep time 10 Min

cook time

method Refrigerate/Freeze

yield 4-6 servings

Ingredients

1 package unflavored gelatin, 1 tablespoon
1/2 cup cold water
1/4 cup apple cider vinegar
1/4 cup water, cold
1 tablespoon lemon juice
2 cups boiling water
1/2 cup granulated sugar
1/2 teaspoon salt
2 cups finely shredded cabbage
1/2 cup diced celery
1/2 cup shredded carrots

How To Make perfection salad

Step 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.

Step 2

Note: Can use bag of prepared cabbage from the produce department.
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