Spanish Olives, sliced
1 1/2 lb shredded cabbage or bagged cole slaw mix
(about 10 cups)
4 regular (3 oz) boxes of lime flavor JELL-O®
Brand gelatin*
4 cups Schweppes Bitter Lemon®**
1 cup Miracle Whip® salad dressing
- Slice Spanish olives into 3 pieces and place in a round JELL-O® mold (ring) (a bundt pan will work if you do not have a round jello mold).
- Prepare the JELL-O® as follows, stir 1 cup of boiling water into the gelatin, stir for at least 2 minutes or until completely dissolved, stir in 1 cup of cold Schweppes Bitter Lemon®**, pour just enough of the mixture into the Jello mold to cover the olives. place the mold into a freezer until the jello is set (about 15 minutes).
- Remove the mold from the freezer and fill with the shredded cabbage or bagged cole slaw mix.
- Add the remaining JELL-O® mix from step 2. Mix additional boxes of JELL-O® as in step 2 as needed to fill the mold to cover the cabbage.
- Refrigerate for 4 hours or until firm.
- To remove JELL-O® from its mold, fill up a basin half-way with hot water. Lower the JELL-O® mold into the hot water, metal side down, until the water comes up almost to the edge of the mold. Keep it there 5 seconds and remove. Place a plate on top of the jello mold and turn upside down. The JELL-O® salad should just slide out. If it does not release easily, dip the mold in water again for a few seconds.
- Fill a custard bowl with Miracle Whip® salad dressing and place in the center of the Lime Jello Cabbage Salad.
- Put the JELL-O® salad back into the Refrigerator until ready to serve.
*Note: 4 regular boxes (0.3 oz) of Sugar Free lime flavor JELL-O® Brand gelatin can be substituted.
**Note: If no Schweppes Bitter Lemon® is available, Tonic water or Diet Tonic Water with RealLemon® lemon juice added is a good substitute. I add 3 tablespoons of RealLemon® to a measuring cup and then fill the rest with Tonic water or Diet Tonic Water to the 1 cup line for each 3 oz box of lime flavor JELL-O® Brand gelatin that is used.
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