Creamy Molded Vegetable Salad Recipe

Name: Creamy Molded Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cold water; 2 tablespoons unflavored gelatin (2 pkg); 1/2 cup sugar; 1/2 teaspoon salt; 1/3 cup vinegar; 2 tablespoons lemon juice; 1 1/2 cups salad dressing or 1 1/2 cups mayonnaise; yellow food coloring or green food coloring (optional); 1 cup shredded cabbage; 2 medium carrots, shredded; 1 stalk celery, sliced; 1 green pepper; lettuce leaf

Servings: persons

2 cups cold water
2 tablespoons unflavored gelatin (2 pkg)
1/2 cup sugar
1/2 teaspoon salt
1/3 cup vinegar
2 tablespoons lemon juice
1 1/2 cups salad dressing or 1 1/2 cups mayonnaise
yellow food coloring or green food coloring (optional)
1 cup shredded cabbage
2 medium carrots, shredded
1 stalk celery, sliced
1 green pepper
lettuce leaf

1
In a medium saucepan, sprinkle gelatin over 1/2 cup of the cold water; stir over low heat until gelatin is dissolved; add sugar, salt, remaining 1 1/2 cups water and lemon juice; stir until sugar is dissolved.
2
Remove from heat, add salad dressing and food coloring (if using), stir until well blended; stir in cabbage, carrots and celery.
3
Cut part of the green pepper into rings and reserve for later use.
4
Chop remaining green pepper and stir into salad.
5
Pour into an oiled 6-cup mold; refrigerate until firm, about 4 hours.
6
To serve, unmold onto lettuce leaves and garnish with green pepper rings.

743

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 13 ingredients. The key ingredients include: 2 cups cold water, 2 tablespoons unflavored gelatin (2 pkg), 1/2 cup sugar, 1/2 teaspoon salt, and more.

Yes, Creamy Molded 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.

Creamy Molded Vegetable Salad

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