Coleslaw Souffle Salad Recipe
Ingredients
| Hot water | 1 Cup (16 tbs) | |
| Lime jelly powder package | 1 | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Vinegar | 2 Tablespoon | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Cabbage | 1 1⁄2 Cup (24 tbs), finely shredded | |
| Carrot | 1⁄2 Cup (8 tbs), grated | |
| Celery | 1⁄4 Cup (4 tbs), diced | |
| Onion | 1 Tablespoon, grated |
Directions
MAKING
1 In a bowl, dissolve jelly powder in hot water.
2 Add in cold water, vinegar and mayonnaise.
3 Thoroughly beat the mixture.
4 Into ice tray, pour the mixture and chill quickly for 15 minutes.
5 Transfer to a mixing bowl and beat until fluffy.
6 Add vegetables and mix well.
7 Into lightly oiled mold or individual molds, pour the mixture.
SERVING
8 Serve as desired.
1 In a bowl, dissolve jelly powder in hot water.
2 Add in cold water, vinegar and mayonnaise.
3 Thoroughly beat the mixture.
4 Into ice tray, pour the mixture and chill quickly for 15 minutes.
5 Transfer to a mixing bowl and beat until fluffy.
6 Add vegetables and mix well.
7 Into lightly oiled mold or individual molds, pour the mixture.
SERVING
8 Serve as desired.
Chef
