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August Menu: Salmon and Cole Slaw

Add a potato salad and fruit cobbler

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Molded Coleslaw

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Salads Recipes

Yield: 4 to 6 servings

A make-ahead side dish that's not only tasty but also low in fat and calories. A food processor greatly speeds up the shredding process.

• 1/2 cup white sugar
• 2 envelopes unflavored gelatin
• 1/2 teaspoon salt
• 1 cup hot water
• 1/2 cup cider vinegar
• 2 tablespoons lemon juice
• 1-1/2 cups cold water
• 2 cups shredded cabbage or a mixture of cabbage and carrots
• 1 cup finely diced celery
• 1/2 red or green bell pepper, finely chopped
• lettuce
• mayonnaise, regular or low-fat

The day before you plan to serve this coleslaw, combine the sugar, gelatin, and salt in a medium-size mixing bowl. Stir in the hot water and continue to stir until the gelatin is dissolved. Stir in the vinegar, lemon juice, and cold water. Chill in the refrigerator until the mixture just begins to set; it should mound slightly on a spoon. Fold in the vegetables and pour into a 4-cup mold. Refrigerate overnight.

To serve, unmold on a bed of lettuce and serve with mayonnaise.

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