1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (103g) Recipe makes 9 servings
Calories 57
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 51mg		2%
Potassium 73mg		2%
Total Carbohydrate 13.9g		4%
	Dietary Fiber 0.6g	2%
	Sugars 12.7g
Protein 1.0g		2%
detailed view... how is this calculated?

Menus using this recipe:

Easter Dinner

Pam-I-Am

Lime Jello Cabbage Salad

Recipe #149284 | 2½ hours | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Pam-I-Am
Dec 26, 2005

This Jello salad is a tradition in our family to serve with ham or pork. It has shredded cabbage and carrots in it which give it a nice crunch. My Mom always served it when I was a kid and she can't remember where she got the recipe from. My kids love it. You can make with with regular or sugar free jello.

SERVES 9 (change servings and units)

Ingredients

1 (3 ounce) box lime Jell-O gelatin (or Sugar Free)
1 cup water
1 cup water, with leftover pineapple juice
1 cup cabbage, shredded very fine
1/2 cup carrot, grated
1 cup crushed pineapple in juice, drain and save juice

Directions

1
Shred cabbage in food processor to be very fine and to equal 1 cup. Grate carrots to equal 1/2 cup. Add both to an 8 x 8 square dish.
2
Drain crushed pineapple, reserving liquid in a measuring cup. Add ice to the juice so it will equal exactly one cup. Set aside.
3
In a small pan on low heat, heat one cup water. Add jello to dissolve and turn off heat. Add the pineapple juice/ice to the pan and stir until ice melts.
4
Pour jello mixture into the 8 x 8 dish with the cabbage, carrots and pineapple. Refrigerate for 2 hours unti firm.
5
Cut into 9 square servings and and enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: LonghornMama

On Dec 28, 2009

Great retro dish that goes great with ham. I thought I'd be the only one who enjoyed this, and was surprised when my son not only ate it, but looked for leftovers the next day. I cheated and used 1 1/2 cups of packaged coleslaw mix. Thanks for sharing the recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1462390

On Nov 25, 2009

Thank you Pam for submitting this recipe. My mother made this (except for the carrots) EVERY Thanksgiving of my life, until she passed away 21 years ago. For 21 years I kept the molds she used for the individual jello salads and never once used them or made the salad because it was too painful. This year I decided to dig out the molds and realized I didn't know the exact recipe for the jello. I recognize all the ingredients except the carrots, so this will do nicely. Thank you for allowing me to start up the tradition once again. I noticed other readers mentioned the mayo. My mom used to put a dollop of mayo on each individual serving as well. Sounds horrible, put honestly there's something to it and I always loved it.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: beancooker

On Jan 23, 2006

Sorry, we did not care for this at all. Love each ingredient individually but together it did not work for us. I think perhaps it would be an improvement to skip the pineapple juice and replace with water. the jello was very sweet Sure was worth a try though.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #178228

On Apr 9, 2009

These type of salad reminds me of church picnics with my grandmother. We made the green jello and added shredded carrots and a can of small peas..after it was partially set..this is wonderful too except I would omit the juice.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews