Mexican Coleslaw Salad
|Unflavored gelatin envelope||1 Tablespoon|
|Cold water||1 Cup (16 tbs)|
|Sour cream||16 Ounce (1 Pint)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Coarsely chopped cabbage||2 Cup (32 tbs) (Red Or Green Cabbage)|
|Tomato||1 Medium, seeded and coarsely chopped|
|Green onions||2 , chopped|
|Finely chopped coriander/Parsley||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Red cabbage leaves/Green cabbage leaves||4|
Take a medium sized sauce pan and sprinkle the unflavored gelatin over cold water; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
In large bowl, with wire whisk or rotary beater, thoroughly blend gelatin mixture, sour cream and mayonnaise.
Stir in remaining ingredients except cabbage leaves.
Turn into 6-cup bowl lined with cabbage leaves or 6-cup mold; chill until firm, about 3 hours.
Unmold onto serving platter.