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Coleslaw Relish Mould

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  Lemon gelatin 3 Ounce (1 Package)
  Unflavored gelatin 1 Ounce (1 Envelope)
  Boiling water 2 Cup (32 tbs)
  Cold water 1 1⁄2 Cup (24 tbs)
  Shredded green pepper 1⁄2 Cup (8 tbs) (Finely Shredded)
  Finely shredded carrot 1 Cup (16 tbs)
  Imitation mayonnaise 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Skim milk 3 Tablespoon
  Cider vinegar 4 Teaspoon
  Coarsely shredded cabbage 3 Cup (48 tbs)
  Chicory 1 (Curly Endive)

1. Dissolve both gelatins in boiling water in a medium-size bowl; stir in cold water. Measure 1/2 cup gelatin into a 6-cup mold. Place in a pan of ice and water to speed setting. Chill 10 minutes; stir in green pepper. Chill just until sticky and firm.
2. Measure 1 cup of remaining gelatin mixture into a second small bowl; chill until as thick as unbeaten egg white; stir in carrot; spoon over pepper layer. Chill just until sticky and firm.
3. While carrot layer chills, beat mayonnaise, salt, milk and vinegar into remaining gelatin in medium-size bowl; fold in cabbage; spoon over sticky and firm layer in mold. Chill in refrigerator 6 hours, or until firm.
4. To unmold, run a thin bladed sharp tipped knife around edge to loosen, then dip quickly in and out of a pan of hot water. Invert onto serving plate; garnish with chicory.

Recipe Summary

Side Dish

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Coleslaw Relish Mould Recipe