Vegetable Salad Mold
A refreshing vegetable salad mold combining crisp cabbage, celery, apples, and walnuts in a tangy lemon gelatin base, perfect for light gatherings and family meals.
Ingredients
- 1 pkg. lemon gelatin ⓘ
- 1 c. hot water ⓘ
- 1/2 c. mayonnaise
- 1/2 c. cold water ⓘ
- 2 Tbsp. vinegar ⓘ
- 1/4 tsp. salt ⓘ
- 1 1/2 c. finely chopped cabbage ⓘ
- 1/2 c. diced celery ⓘ
- 2 to 4 Tbsp. finely chopped green pepper ⓘ
- 1 Tbsp. diced onion ⓘ
- 3 large apples, cut in chunks ⓘ
- 1 to 2 stalks chopped celery ⓘ
- 1/2 c. walnuts ⓘ
Instructions
- Dissolve the lemon gelatin in 1 cup of hot water, stirring until fully dissolved.
- Add 1/2 cup cold water and vinegar to the gelatin mixture; stir well.
- Chop the cabbage, celery, green pepper, onion, and apples into small pieces.
- Combine all chopped vegetables and apples in a large bowl.
- Fold the chopped walnuts into the vegetable mixture.
- Pour the gelatin mixture over the vegetable and fruit mixture, mixing gently.
- Pour into a mold and refrigerate until set, about 4 hours or overnight.
- Unmold the salad onto a serving platter and serve chilled.
Tips & Substitutions
For a vibrant salad, consider adding a splash of lemon juice for extra brightness or swapping out the apples for pears for a different flavor. If you prefer a vegan version, substitute mayonnaise with a plant-based alternative. Ensure your gelatin is fully dissolved to avoid lumps, and you can use vegetable broth instead of water for added flavor.
Serving Suggestions
Serve this refreshing Vegetable Salad Mold as a light appetizer or a side dish for barbecues and picnics. It pairs beautifully with grilled meats or a hearty sandwich. You can also serve it alongside dishes like Kielbasa Potato Dish for a satisfying meal. Garnish with additional chopped walnuts for extra crunch when serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold, so there's no need to reheat. If it becomes too firm after chilling, let it sit at room temperature for about 15 minutes before serving to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Salad Mold contains roughly 1089 calories, with 16g protein, 61g carbohydrates, and 92g fat. It is an excellent source of vitamin C (47% of the Daily Value), dietary fiber (34% of the Daily Value), and protein (31% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2552mg per serving (111% 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 mold ahead of time?
Absolutely! This salad can be made up to a day in advance. Just prepare it according to the recipe, refrigerate it overnight, and it will be ready to serve the next day. This allows the flavors to meld beautifully, enhancing the overall taste.
What can I substitute for lemon gelatin?
If lemon gelatin is unavailable, you can use any fruit-flavored gelatin, such as lime or orange, to create a different flavor profile. Alternatively, consider using an unflavored gelatin mixed with a bit of lemon juice and sugar to achieve a similar taste without the specific flavor of lemon gelatin.
Is this salad suitable for a potluck?
Yes, this Vegetable Salad Mold is perfect for potlucks! Its unique presentation and refreshing taste will impress guests. Just be sure to keep it chilled before serving. You can also consider pairing it with other dishes like Lentil Patty for a diverse spread of options.
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).