Perfection Salad

Grandma's Perfection Salad

This Jello salad is made with cabbage, carrots, and pineapple—and if I had known that as a kid, I probably wouldn’t have touched it. I wasn’t a fan of cabbage back then. Luckily, I didn’t find out what was really in this salad until I was much older, which gave me plenty of time to enjoy it and eventually serve it to my own family. The finely shredded cabbage adds a pleasant crunch, while the carrots bring a pop of color that makes this classic salad just as pretty as it is tasty.

 

Ingredients: 

1 c. cabbage, shredded very fine 

1/2 c. carrots, grated

1 8 oz. can crushed pineapple in juice, drain and save juice 

1(3ounce) box lime gelatin or orange

1 c. boiling water

1 c. water, with leftover pineapple juice

Directions

Using a food processor, finely shred the cabbage.  If you don't have a food processor, you can use a box grater.  I sometimes use a sharp knife and cut the cabbage in thin slices, then chop it up fine.

Next, grate the carrots. Add the cabbage and carrots into an 8x8 inch square dish, spreading them out evenly.  

Drain the crushed pineapple, reserving the juice in a measuring cup. Add ice to the juice until it measures 1 cup, then set aside. Spread the pineapple out over the cabbage and carrots.

In a medium bowl, pour in boiling water.  Add gelatin and stir until the gelatin is completely dissolved. Add the pineapple juice and ice mixture. Stir until the ice has fully melted, and the mixture is smooth.

Pour the gelatin mixture evenly over the cabbage, carrots, and pineapple in the dish. Gently stir to distribute the ingredients.

Refrigerate for about 2 hours, or until fully set.

Once firm, cut into 9 equal squares.  Serve chilled and enjoy!