• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Recipes / Make-Ahead Recipes / Ricotta, Coleslaw and Lime Jelly Salad

Ricotta, Coleslaw and Lime Jelly Salad

Privacy Policy

Ricotta, Coleslaw and Lime 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.
Print Recipe Pin Recipe
Prep Time 35 mins
Total Time 35 mins
Course Make-Ahead, Salads, Skinny Food
Servings 8 x 1/2 cup (125 ml) servings

Ingredients
  

  • 1 package Gelatin 10g package of no sugar added lime powder
  • 1 1/4 cup Water boiling
  • 2 tablespoons White Vinegar
  • 2 cups Cabbage shredded
  • 1 cup Carrot shredded
  • 1/2 cup Celery diced
  • 1/2 cup Ricotta Cheese light
  • 4 tablespoons Sour Cream light

Instructions
 

  • 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.

Notes

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.)
Tried this recipe?Let us know how it was!
This page first published: Jun 9, 2013 · Updated: Jan 17, 2021.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Gelatin

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘A well made sauce will make even an elephant or a grandfather palatable.’ — Grimod de la Reyniere (French gastronome. 20 November 1758 – 25 December 1837)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.