Cabbage Salad (June 06 Hosta Gathering)

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Cabbage Salad (June 06 Hosta Gathering)

Postby tap_ia_hifive_29 » Jun 25, 2006 4:30 pm

Cabbage Salad
(Lois/Jimmy Mac Hosta Party)

7 Cup Cabbage (shredded fine)
3 Carrots (shredded)
1 Onion (small chopped)
1/2 Green Bell Pepper (chopped)
1/2 Red or Gold Pepper (chopped)
1/2 Cup Canola Oil
Assemble the choped and shredded veggies in large bowl, add the oil and mix well. Set aside.

Dressing:
3/4 Cup Sugar
1/2 Tsp Salt
1 Tsp Celery Salt
1/4 Cup Vinegar
1/4 Cup Water
1 3 oz pkg Lemon Jello

Combine sugar, salt, celery salt, vinegar and water in a pan and place over medium heat. Bring to a boil, turn off heat and add the Jello. Stir until dissolved. Set aside until cool. After cool add to the veggie/oil mixture. Mix well. Place in covered container and refrigerate overnight. Approx 12 to 15 servings. Keeps well for a week.

Note: I used to shred the cabbage and veggies in food processer. Now I just purchase the cabbage slaw mix in super market and add to it two carrots and the peppers and onions that I chop by hand shredder. One pkg makes one receipe. I usually make two receipes at a time so I use up all the peppers. This is a fall church receipe and is a favorite.

Tap/Pat
Pat Burrell
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Cabbage Salad (June 06 Hosta Gathering)

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Postby newtohosta-no more » Jun 25, 2006 5:55 pm

Hmmmm...a package of lemon jello in the dressing, huh? Sounds interesting and tasty. I'll have to give this one a try.Thanks for posting it. :D
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Postby mommatina » Jun 25, 2006 8:03 pm

I will have to try this recipe....It sounds good..

I make cabbage salad but the I use a different dressing... I actually saw this on the cooking channel.. thirty minute meals... I forget the woman that does it... and then I ended up changing to suit my own taste...she used sweet relish... and I didn't like the taste..

Dressing..
1/2 cup pure vegatable oil
1/4 cup vinegar (cider)
1/4 cup sugar (or more to taste)
1 teaspoon celery seed
2 cloves (take out before serving)
and then I usually chop the onion and peppers fine and let it all set while I shredd the cabbage...
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Postby Linda P » Jun 29, 2006 7:38 am

Thanks, Pat. I printed 2 copies, one for me and one for Linda C. I can't wait to make it!
Have you ever made it with Splenda in place of sugar? I'm thinking if I use sugar-free Jello and Splenda my dad can eat it. I'm going to try it and see what happens.
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And frosts are slain and flowers begotten.....
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Cabbage Salad (June 06 Hallson Gathering)

Postby tap_ia_hifive_29 » Jun 29, 2006 2:33 pm

Hi Linda
No, I have not tryed it. I would think it would work. If it is not suitable just use half Splenda and half sugar. I do not know about the sugar free Jello. I sure use it is other recipes, however it does become watery usually after the second day. And it may not be a keeper so long if using the sugar free Jello if it gets watery it will make the veggies tough and not so crisp. I think the canola oil tends to make it tough if we keep it more than a week. Just expermient like I do. These are just my thoughts and who knows!
Nice to hear from you and let me know what you find works for your dad.

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Postby newtohosta-no more » Jul 03, 2006 11:56 am

Tina....FYI the 30 min. meal lady on tv is Rachel Ray. I watch her often. :D
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Postby Linda P » Aug 04, 2006 7:13 am

Hi Pat
I made the salad with sugar free Jello and Splenda. It still had the same good taste, but you were right, it didn't keep quite as well. I actually haven't made it for my dad yet, but brought it to DH's family gathering, where there are several diabetics. I wasn't real sure about their reaction to it. They're a group who likes to always eat the same things. :lol: I'm going to make it for my family at our reunion the end of the month and see how it goes. I do think I'll just use the regular jello in it, though.
Linda P
And time remembered is grief forgotten,
And frosts are slain and flowers begotten.....
Algernon Charles Swinburne

Latitude: 41° 51' 12.1572"


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