Jelly salad

Yield: 1 servings

Measure 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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