Perfect Salad

This molded gelatin salad is a sugar-free take on a retro classic. Unflavored gelatin sets with cucumber, shredded carrots, onion, and a creamy blend of cream cheese and low-calorie mayo into a cool, sliceable side dish.

Dissolve the gelatin in cold water first, then add it to the hot water. Skipping the cold-water bloom leaves you with rubbery clumps that never fully dissolve. Stir until the liquid is completely clear with no visible granules.

The cream cheese and mayonnaise beaten together give the salad a creamy body that holds the vegetables in place instead of letting them sink to the bottom. Blend this mixture into the gelatin while it’s still liquid, before it starts to set.

Kitchen Tips

• Chop the vegetables finely. Large pieces prevent the gelatin from setting properly and make it difficult to unmold cleanly.
• Lightly oil or spray the mold before pouring in the mixture. A thin coat makes unmolding much easier. Dip the mold briefly in warm water and invert onto a plate.
• Let it chill until completely firm, at least 4 hours. Jiggly is not set. It should hold its shape when unmolded.

Variations

• Add a tablespoon of fresh dill for a cucumber-dill flavor that pairs naturally with the cream cheese.
• Use lime juice instead of lemon for a brighter, more tropical tang.
• Fold in small cooked shrimp for a retro shrimp mousse presentation.