Cabbage and Pepper Molded Salad Recipe

From Dorothy McNett's Recipe Book.

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Cabbage and Pepper Molded Salad

From Dorothy McNett's recipes at For an outdoor barbecue party, or just for the ease of having a salad made ahead, this recipe is perfect!

2 envelopes unflavored gelatin (2 tablespoons)
1/2 cup raw sugar
1 teaspoon fine sea salt (use truffle salt for a special taste!)
2 1/2 cups boiling water
1/2 cup white balsamic vinegar, or white wine vinegar
zest and juice of 1 lemon (2 tablespoons)
1 1/2 - 2 cups finely shredded cabbage
1 cup chopped green pepper
1 cup chopped red or yellow pepper
1/4 cup chopped pimiento
lettuce leaves, etc. for serving

In batter bowl, combine gelatin, sugar and salt. Add the boiling water, stirring until everything has dissolved. Add the vinegar, zest and juice. Cool until it begins to thicken. In meantime, prepare the vegetables. When gelatin mixture is cool and starting to thicken, add the vegetables. Pour into an 8 by 5 inch glass or ceramic loaf pan or a 10 inch glass or ceramic ring mold. Chill several hours or until firm. Unmold on a beautiful platter, garnish with lettuce and more vegetables, as desired.

Recipe created 1997-06-14.

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