Cheesy Coleslaw Mold

Our mothers liked molded salads like this for Sunday or company meals because they could be unmolded, decorated, and refrigerated on a tray until ready to serve, a couple of hours ahead of time. They can also be served on the plates on a tray on the buffet table.  

Molded salads like this make a cool, pretty start to a meal.  
This one is simple to make, pretty to look at and tastes good, both cool and crunchy.  Garnishes are best when they echo some of the ingredients of the dish, like mayonnaise and shredded cheese here.   This is a case where you can use “diet” ingredients successfully too.
I poured mine into custard cups and unmolded them, you can also pour into a shallow dish and simply cut into squares to serve.  I spray my molds with cooking spray.               

Cheesy Coleslaw Mold

  3          Ounces  Lime Gelatin Powder

  1 1/2   Cups  Boiling Water

  2           Tablespoons  Vinegar

     1/3   Cup  Mayonnaise -- or salad dressing

     1/2   Teaspoon  Salt

              Dash  Pepper

  1          Cup  Cabbage -- chopped

     1/2   Cup  Carrot -- chopped

     1/2   Cup  Sharp Cheddar Cheese -- shredded (2 ounces)

     1/8   Teaspoon  Celery Seed

              Lettuce Leaves

Dissolve gelatin in boiling water; stir in vinegar.  Add mayonnaise, salt and pepper; beat smooth with a rotary beater.  Chill until partially set (with the consistancy of unbeated egg whites).

Fold cabbage, carrot, cheese and celery seed into gelatin.  Pour into 6 individual molds.  Chill until firm.

To serve, unmold salads onto lettuce lined plates.

6 Servings

"Better Homes and Gardens Complete Step by Step Cook Book"

Per Serving : 189 Calories; 14g Fat (61.4% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 351mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.