Lime and Coleslaw Jelly Salad
Ricotta, Coleslaw and Lime Jelly Salad
This is a refreshing chilled salad with a slightly tangy, slightly sweet taste and a satisfying crunch to it. You can make this a day (or several days) ahead. It's also very healthy: it's extremely low in sodium, and 1/2 cup (125ml) is only 1 Weight Watchers PointsPlus®.
Servings: 8 x 1/2 cup (125ml) servings
- Measure out 1 1/4 cups (300 ml) of boiling water; add the 2 tablespoons of white vinegar, stir, then stir in the box of lime gelatin powder. Put in fridge to chill until it just begins to set -- about 1 1/2 hours.
- Meanwhile, prepare and mix together the cabbage, carrot and celery. When the gelatin has just begun to think about setting, stir the ricotta and sour cream into the cabbage mix, then mix the jelly into this, then turn out into a 4 cup (1 litre) mould that has been sprayed lightly with cooking spray.
- Return to fridge until it has set completely -- about 4 to 5 hours.
- To remove from mould, set mould in a pan of hot (not boiling) water for 5 to 10 seconds, being careful not to let the water flood into the mould. Then, remove from water, and, using moistened finger, tips gently pull the gelatin away from the sides a bit to help break the vacuum seal along the sides and at the bottom. Then place a plate on top and invert. If it won't come out, then resort to a knife to let more air further down into the mould at the sides.
During the initial set of the gelatin, don't let it set too much or it will never reset properly for you and you'll be serving it with a soup spoon. You want it just starting to congeal just enough to be visible on the sides of the container or bowl when you tip it to see how it's coming along. Start checking on it after about 1 1/4 hours, and check every 10 minutes after that so you can grab it at just the right stage of setting. If you don't have a suitable gelled salad mould, use a bowl that will hold about 4 cups (1 litre.) To save time, you can just 2 cups of a shredded coleslaw mix from a bag (don't use any dressing provided.)
The light Sour Cream we used was 5% milk fat; the light ricotta cheese was also 5% milk fat.