Vegetable Jelly Salad

Intro: 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

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

Comments

[jimwi]

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]

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.