Cabbage Lemon Salad
A crisp, tangy cabbage salad with lemon and Jell-O, perfect for light lunches or potlucks, offering a refreshing blend of flavors and textures.
Ingredients
Instructions
- Combine shredded cabbage, carrots, onion, and green pepper in a large bowl.
- Pour salad oil over the vegetables and let stand while preparing the dressing.
- In a saucepan, heat water, vinegar, sugar, mustard, celery seed, and salt until boiling.
- Add the lemon Jell-O to the boiling mixture and stir until completely dissolved.
- Allow the mixture to cool slightly.
- Pour the hot dressing over the vegetables and toss to coat evenly.
- Cover and refrigerate overnight.
- Serve chilled. Salad keeps 2 to 3 weeks when stored in a tightly covered container.
Tips & Substitutions
For added crunch, consider incorporating chopped radishes or nuts like walnuts. You can substitute apple cider vinegar for a slightly sweeter taste or use agave syrup instead of sugar for a healthier option. If you want a vegan version, replace the Jell-O with a plant-based gelatin alternative. Ensure the cabbage is finely chopped for better texture and flavor absorption.
Serving Suggestions
This Cabbage Lemon Salad pairs beautifully with grilled meats or as a refreshing side for a picnic. It also complements dishes like Frankfurters And Potato Salad Casserole or can be enjoyed on its own as a light lunch. Garnish with fresh herbs like parsley for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator. The salad can last for 2 to 3 weeks, as the vinegar helps preserve it. Avoid freezing, as the texture may become mushy upon thawing. When ready to serve, give it a good toss to redistribute the dressing.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage Lemon Salad contains roughly 160 calories, with 5g protein, 20g carbohydrates, and 8g fat. It is an excellent source of vitamin A (104% of the Daily Value), vitamin C (66% of the Daily Value), and potassium (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1603mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, this salad is perfect for making ahead of time. In fact, it tastes better after sitting overnight as the flavors meld together. Just ensure it is well covered in the refrigerator to maintain freshness.
What can I use instead of lemon Jell-O?
If you prefer not to use Jell-O, you can replace it with a plant-based gelatin or a homemade lemon flavored syrup. Just ensure that the alternative will still provide a similar consistency and sweetness.
How do I make this salad less sweet?
To reduce the sweetness, you can cut down on the sugar or replace some of it with lemon juice for a tangy flavor. Additionally, using a vinegar with a stronger flavor profile can help balance out the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).