Congealed Vegetable Salad Recipe

Name: Congealed Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes unflavored gelatin (2 Tbsp.); 1/2 c. sugar; 1 tsp. salt; 1 1/2 c. boiling water; 1 1/2 c. cold water; 1/3 c. white vinegar; 3 Tbsp. lemon juice; 1/2 tsp. hot pepper sauce; 2 c. finely shredded cabbage; 1 c. chopped celery; 1/2 c. chopped green pepper; 1/2 c. sliced, stuffed green olives

Servings: persons

2 envelopes unflavored gelatin (2 Tbsp.)
1/2 c. sugar
1 tsp. salt
1 1/2 c. boiling water
1 1/2 c. cold water
1/3 c. white vinegar
3 Tbsp. lemon juice
1/2 tsp. hot pepper sauce
2 c. finely shredded cabbage
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. sliced, stuffed green olives

1
In a large bowl, combine gelatin, sugar and salt.
2
Add briskly boiling water and stir until all ingredients are dissolved.
3
Stir in cold water, vinegar, lemon juice and pepper sauce; chill until partially set.
4
Fold in cabbage, celery, green pepper and olive slices.
5
Pour into a 5 1/2 cup mold or individual molds.
6
Chill until firm.
7
Serve on bed of lettuce with mayonnaise and trim with carrot curls, ripe olives and parsley.
8
8 to 10 servings.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 envelopes unflavored gelatin (2 Tbsp.), 1/2 c. sugar, 1 tsp. salt, 1 1/2 c. boiling water, and more.

Yes, Congealed Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Congealed Vegetable Salad

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