Jelly salad
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Jelly; (your choice) |
| 1 | cup | Cabbage shredded |
| 1 | cup | Carrot chopped |
| 1 | \N | Sprig spring onion chopped fine |
| 1 | \N | Tomato |
| 1 | \N | Capsicum small chopped |
| 1 | \N | Apple firm |
| 2 | \N | Pineapple slices |
| ½ | tablespoon | Coriander chopped fine |
| \N | \N | Salt to taste |
| \N | \N | Pepper fresh ground |
| ½ | teaspoon | Ground sugar |
| 1 | teaspoon | White vinegar |
Set jelly as per instructions on packet.
Meanwhile place any empty salad bowl in the fridge to chill.
When jelly is well-set cut into tiny cubes.
Remove the bowl from fridge. Chop apple and pineapple to pieces.
Fill it with cabbage, carrot, capsicum, apple, pineapple, spring onion.
Sprinkle salt, pepper, vinegar and sugar. Add jelly pieces.
Toss with chopsticks or fork.
Garnish with slices of tomato and coriander.
Serve chilled.
Making time: 10 minutes (excluding jelly-setting time) Makes: 6-7 servings
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Converted by MM_Buster v2.0l.