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.
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.
I actually like these recipes, had them in childhood, and have several recipes. It's just a creative way to serve vegetables and fruits in a different kind of side dish. Of course, great for hot weather. They seem to have fallen out of favor, though. I like this one and want to try it. Younger people don't like these, it seems! A few months ago I made a traditional Jello salad with fruit with a dinner for guests and not too many people ate the Jello salad. Some people think gelatin is "unhealthy"--surprising in these days of fast food!
ReplyDeleteInterestingly, jello is still on the menu at most family-type restaurants in small-town Iowa, and my teen-age grandson surprised me be being excited about tapioca pudding being on the dessert menu...he chose it over ice cream! Carrot and Pineapple Jello Salad is a perennial favorite on our blog, being heavily searched for right before Thanksgiving and Christmas...maybe a little bit of nostalgia?
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