Confetti Salad: Shredded Cabbage, Carrots, and Crushed Pineapple Combined in a Jell-O Base

This Jell-O based salad contains shredded cabbage, carrots, and crushed pineapple also. This is a perfect salad for home meals, pot lucks or picnics. It is easily prepared. It is important to keep the salad cool to maintain both the shape of the Jell-O and the crispness of the vegetables. Don't worry though it usually doesn't last very long...everyone will want seconds.

Confetti Jell-O Salad

1 box (.3 oz) Jell-O (orange, lime or lemon)

1 small can (8 oz) Crushed Pineapple

I cup boiling water

1 cup cold water

2 cups Coleslaw mix (shredded cabbage and carrots)

Drain the pineapple juice from the can of crushed pineapple and add water for one cup of liquid. Bring the pineapple/water mixture to a boil in a saucepan. Add Jell-O and stir to dissolve the Jell-O. Add one cup of cold water to the hot Jell-O mixture and stir to combine. Add the crushed pineapple to the Jell-O mixture. Place the shredded cabbage and carrots in a dish or bowl which will hold one quart. Pour the Jell-O over the cabbage and stir the mixture slightly to blend the pineapple and cabbage. Push the cabbage mixture down into the Jell-O. Cover and place in the refrigerator for several hours or even overnight.

The chilled salad may be turned out onto a serving platter or served from the dish. The salad may be cut into squares for individual servings or spooned from the serving dish.

This recipe is for a lower calorie salad. You may use regular Jell-O for a fuller calorie salad. You may shred cabbage, carrots and green pepper instead of using prepared coleslaw mix.

Garnishes include sprigs of parsley, a dollop of mayonnaise or salad dressing or even a dollop of sour cream.