Stay-Crisp Cabbage Salad

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This refrigerator salad does not wilt because gelatin coats the vegetables


  • 8 c. shredded cabbage
  • 2 carrots, shredded
  • 1 green pepper, cut in thin strips
  • ½ c. chopped onion
  • ¾ c. cold water
  • 1 envelope unflavored gelatin
  • c. sugar
  • c. vinegar
  • 2 tsp. celery seeds
  • tsp. salt
  • ¼ tsp. pepper
  • c. salad oil


  • Shred cabbage fine with sharp knife. Mix with carrots, green pepper and onion. Sprinkle with ½ c. cold water; chill.
  • Soften gelatin in ¼ c. cold water.
  • Mix sugar, vinegar, celery seeds, salt and pepper in saucepan. Bring to a boil. Stir in softened gelatin. Cool until slightly thickened; beat well. Gradually beat in salad oil.
  • Drain vegetables; pour dressing over top. Mix lightly until all vegetables are coated with the dressing. Serve immediately, or cover and store in refrigerator; stir just before serving to separate pieces.