Vegetable Jello
Submitted by mooncat01
Retro gelatin salad with shredded carrots, celery, and cabbage set in orange or lime Jello with a splash of lemon. A crunchy, jiggly side dish that chills in just 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
1 hrsThis is one of those vintage recipes that your grandmother probably brought to every potluck and church supper, and honestly, it still works.
Orange or lime Jello gets dissolved, chilled quickly with ice cubes, and then folded with shredded carrots, sliced celery, and chopped cabbage.
A tablespoon of lemon juice cuts through the sweetness and gives the whole thing a tangy edge that pairs surprisingly well with the crunchy vegetables suspended inside.
Spooned into individual dessert cups and chilled for just 30 minutes, it’s one of the easiest make-ahead side dishes you’ll ever put together.
Kitchen Tips
- Stir the gelatin until slightly thickened before adding vegetables so they stay suspended throughout instead of sinking to the bottom
- Use the ice cube method to speed-set the gelatin; remove any unmelted cubes before folding in the veggies
- Try lime Jello with the cabbage and carrots for a sharper, more savory flavor profile
Ingredients
Directions
Completely dissolve gelatin in boiling water.
Combine cold water and the ice cubes to make 1¼ cups.
Add to gelatin with lemon juice, stirring until slightly thickened.
Remove any unmelted ice. Fold in vegetables.
Spoon into individual dessert cups.
Chill until set - about 30 minutes.
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