Lemon Jello Cabbage Salad
A refreshing, tangy cabbage salad with lemon jello, perfect for summer gatherings or potlucks, offering crisp vegetables balanced with a zesty, sweet-and-sour dressing.
Ingredients
Instructions
- Combine chopped cabbage, grated carrots, chopped onion, and chopped green pepper in a large bowl.
- Bring salad oil, water, vinegar, lemon jello, sugar, salt, and mustard seed to a boil, then cool.
- Pour the cooled mixture over the vegetable mixture and stir well.
- Refrigerate overnight to allow flavors to meld.
- Serve chilled. Will keep 2 to 3 weeks in refrigerator.
Tips & Substitutions
For a twist, try adding diced apples or nuts for extra crunch. If you prefer a vegan version, substitute honey with agave nectar and use a vegan salad oil. You can also experiment with different types of vinegar, such as apple cider or red wine vinegar, to enhance the flavor profile. Make sure to let the jello cool completely before adding it to the vegetables to prevent wilting.
Serving Suggestions
This refreshing salad is perfect as a side dish for barbecues, picnics, or potlucks. It pairs beautifully with Simply Delicious Pork or can be served alongside grilled chicken for a light meal. Consider garnishing with fresh herbs like parsley or cilantro for added color and flavor. It also complements dishes like Angie'S Cole Slaw for a varied salad spread.
Storage & Reheating
Store any leftover Lemon Jello Cabbage Salad in an airtight container in the refrigerator. It will keep well for 2 to 3 weeks, allowing the flavors to continue melding. This salad does not freeze well due to the jello, so it’s best enjoyed fresh. When ready to serve, simply give it a good stir before plating.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Jello Cabbage Salad contains roughly 328 calories, with 6g protein, 39g carbohydrates, and 18g fat. It is an excellent source of vitamin A (157% of the Daily Value), vitamin C (64% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 916mg per serving (40% 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 ideal for making ahead of time. In fact, it tastes even better after sitting overnight in the refrigerator, as the flavors meld together. Just ensure you cover it well to maintain freshness.
What can I substitute for cabbage?
If you're not a fan of cabbage, you can use kale or shredded Brussels sprouts as alternatives. These will provide a similar texture while offering a different flavor profile. Just make sure to adjust the dressing to taste.
Is this salad suitable for a vegan diet?
Yes, you can easily make this salad vegan by substituting honey with agave syrup and ensuring the salad oil is plant-based. The jello used should also be vegan-friendly, as some brands contain animal products, so be sure to check the label.
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).