You are here

Coleslaw Salad Ring

Ingredients
  Vegetable stock/Water and stock cube 1⁄2 Pint (300 Milliliter)
  Gelatine 1⁄2 Ounce (15 Gram)
  White cabbage 1 Small
  Green pepper 1
  Carrots 3
  Sweet corn kernels 6 Ounce (175 Gram, Fresh Or Frozen)
  Mayonnaise 8 Tablespoon
  Seasoning To Taste
  Cress/Parsley 1
Directions

1. Place 150 ml/1/4 pint of the stock in a small bowl, sprinkle over the gelatine.
2. Place the bowl over a saucepan filled with hot water. Stir to dissolve, remove the bowl from the heat and pour over the remaining stock. Leave to become cold.
3. Remove the tough outer leaves from the cabbage and finely shred the remainder.
4. Rinse the cabbage and dry thoroughly. Place in a bowl.
5. Wash the pepper and remove core, white pith and the seeds. Slice very thinly.
6. Peel and coarsely grate the carrots; add to the cabbage with the peppers.
7. Cook the sweetcorn in boiling salted water for 5-7 minutes. Drain and refresh under cold water.
8. Add the sweetcorn to the salad.
9. Stir in the mayonnaise, add the seasoning and the gelatine which should be nearly on the point of setting.
11. Leave in a cold place to set.
12. When set, loosen the salad ring and turn out onto a dish.
13. Fill the centre with either cress or parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Cabbage
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.158825
Average: 4.2 (17 votes)