Introduction: 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.
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Step 1: Pick Your Vegetables
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
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
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
I just cut a small piece and drizzled some olive oil. it's cold and refreshing and have a hint of that pickle flavor