Side DishSaladLunch

Molded Orange And Vegetable Salad

Name: Molded Orange And Vegetable Salad
Prep time: 15 min
Cook time: 5 min
Total time: 5 h
Yield: 6 servings
Cuisine: american
Ingredients: 1 tsp neutral oil for greasing the mold; 7 g unflavored gelatin powder; 60 ml cold water; 360 ml orange juice; 30 ml maple syrup (optional); 1 pinch salt; 150 g carrot shredded; 50 g red cabbage finely shredded; 50 g green cabbage finely shredded; 50 g celery finely chopped; 5 g chives minced

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

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

70%Score

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

Storage

Store covered in the refrigerator.

Reheating

Serve chilled from the refrigerator.