Introduction: Vegetable Jelly Salad

Picture of Vegetable Jelly Salad

This is my take on the Jell-O salad. I had this recipe in mind when I bought too many vegetables from the farmers market on Sunday. It is good to bring for potluck or just as an appetizer.

Step 1: Pick Your Vegetables

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anything fresh is good. you want to have vegetables that are okay to eat raw. if not just blanch in boiled water for a few minute so it is cooked. I bought some lemon cucumber, water radish, carrots, purslane leaves, red pepper, corn and some small tree mushroom.

Wash and cut all the vegetables to small pieces. I sliced cucumber and radish, julienned carrots. red pepper was roasted then thinly sliced.

Corn and mushrooms, I boiled them in water for a few minutes to make sure it is fully cooked. then cut off the corn kernels.

Step 2: Making Jelly Base

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I use gelatin as the thickener. vegan can use agar-agar instead.

the spice is really just what I can find in the kitchen. I like some pickling flavor so I just add some dried dill. pepper corn. bay leaves, salt and white vinegar.

the amount of solution is based on the gelatin mix. for this one is 2 cups of water.

once the solution is cooled. let it sit in the fridge for at least 1 hr, or until some chucks formed at the bottom.

Step 3: Mix the Vegetables

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Once some chucks have formed in the liquid. mix in the vegetables and leave in the fridge until it is fully set.

Step 4: Enjoy

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I just cut a small piece and drizzled some olive oil. it's cold and refreshing and have a hint of that pickle flavor

Comments

jimwi (author)2015-09-16

Hay I like this idea.

How long will it keep?

Will it keep the veggies long and stop them from wilting.

Can you freeze this.

will have to try this. thanks JIM

yueshi (author)jimwi2015-09-18

Hi Jim,

I dont think it will keep for two long. but it should be good for a few days i think I dont think is okay to freeze the jelly but yeh it will kind of encapsulate them. also I added vinegar in the mixture so I assume that helps a bit of the preservation too.

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