Ingredients for Lime Jello Cabbage Salad
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How to Make Lime Jello Cabbage Salad
- Shred 1 medium head of cabbage in a food processor until finely shredded and measure out 1 cup.
- Grate 1 medium carrot until you have 1/2 cup of grated carrots.
- Combine the shredded cabbage and grated carrots in an 8x8 inch baking dish.
- Drain one 20 ounce can of crushed pineapple, reserving the juice in a measuring cup.
- Add ice to the pineapple juice until you have exactly 1 cup of liquid.
- Set the pineapple juice mixture aside.
- In a small saucepan over low heat, gently heat 1 cup of water.
- Add 1 (3 ounce) package of lime-flavored gelatin to the warm water, stirring until completely dissolved. Remove from heat.
- Add the 1 cup of reserved pineapple juice and ice to the gelatin mixture. Stir until the ice melts completely.
- Pour the jello mixture over the cabbage and carrots in the 8x8 inch dish.
- Refrigerate for at least 2 hours, or until firm.
- Cut into 9 squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
0g
Carbs
4g