Stay-Crisp Slaw

I’ve never tried gelatin in cole slaw dressing, but I’d like to. I can see how that might help keep things crisp, by tying up some of the sugar and salt in a way that doesn’t draw moisture out of the vegetables. Makes sense in theory, anyhow.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Stay-Crisp Slaw

Made with gelatin celery seed dressing

8 cups shredded cabbage (use a knife)
2 carrots, shredded
1 green pepper, cut in thin strips
1/2 cup chopped onion
3/4 cup cold water
1 envelope unflavored gelatin
2/3 cup sugar
2/3 cup vinegar
2 tsp. celery seeds
1/4 tsp. black pepper
2/3 cup salad oil
1 1/2 tsp. salt

Mix shredded cabbage and carrots, green pepper and onion; sprinkle with 1/2 cup cold water; chill.

Soften gelatin in 1/4 cup cold water

Mix sugar, vinegar, celery seeds, salt and pepper in a saucepan; bring to a boil. Stir in softened gelatin. Cool until slightly thickened; beat well. Gradually beat in salad oil.

Drain vegetables; pour dressing over top; mix lightly until all vegetables are coated with dressing. May be served immediately. Or, store in refrigerator. Stir just before serving to separate the pieces. Makes 8 servings.

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