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

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.