Molded Orange And Vegetable Salad
A vibrant, retro-inspired gelatin salad combining the sweetness of orange juice with the crisp texture of shredded carrots, cabbage, and celery. This refreshing molded salad is a unique and colorful side dish, perfect for potlucks or a light lunch.
An original recipe by Forkin
- Total time
- 5 hr
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 66 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 tspneutral oil, for greasing the mold
- 7 gunflavored gelatin powder
- 60 mlcold water
- 360 mlorange juice
- 30 mlmaple syrup(optional)
- 1 pinchsalt
- 150 gcarrot, shredded
- 50 gred cabbage, finely shredded
- 50 ggreen cabbage, finely shredded
- 50 gcelery, finely chopped
- 5 gchives, minced
Equipment
1-quart mold · box grater · bowl · small saucepan · knife · cutting board · whisk
The method
Step by step
- 1
Lightly grease a 1-quart (1-liter) mold with the neutral oil.
About 1 min
Cook’s note: Using a paper towel to wipe the oil ensures a thin, even coating.
- 2
In a small saucepan, pour the cold water and sprinkle the gelatin powder over the top. Let it stand for 2 minutes to bloom.
About 2 min
Cook’s note: Blooming the gelatin prevents clumps and ensures it dissolves smoothly.
- 3
Place the saucepan over low heat and stir gently until the gelatin has completely dissolved, about 2-3 minutes. Do not let the mixture boil.
About 3 min
- 4
Remove the saucepan from the heat and stir in the orange juice, optional maple syrup, and salt until fully combined.
About 1 min
- 5
Pour the gelatin mixture into a separate bowl and refrigerate until it has thickened to the consistency of raw egg whites, about 30-40 minutes.
About 35 min
Cook’s note: This initial chilling step helps suspend the vegetables evenly instead of letting them sink to the bottom.
- 6
Remove the thickened gelatin from the refrigerator and gently fold in the shredded carrot, red cabbage, green cabbage, celery, and chives.
About 5 min
- 7
Carefully pour the salad mixture into the prepared mold and spread it evenly.
About 2 min
- 8
Cover and refrigerate for at least 4 hours, or overnight, until the salad is completely firm.
About 4 hr
Cook’s note: Chilling overnight gives the best results for a very firm set.
- 9
To serve, briefly dip the bottom of the mold in a bowl of warm water for 5-10 seconds, then place a serving plate on top and carefully invert them to release the salad.
About 1 min
Cook’s note: Be careful not to dip it for too long, or the outside of the salad will melt.
Per serving
Nutrition
- Calories
- 65.6kcal
- Protein
- 1g
- Carbs
- 14.4g
- Fat
- 1g
- Fibre
- 2g
- Sugar
- 10.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store covered in the refrigerator.
Serve chilled from the refrigerator.
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