This Jello Salad combines lime gelatin with shredded cabbage, grated carrots, and diced celery for a refreshing make-ahead side dish that pairs perfectly with baked ham with brown sugar glaze or roast chicken.

This post may contain affiliate links. Please read our disclosure policy.

Holly’s Recipe Highlights: Jello Salad

Flavor: Sweet, tangy lime flavor balanced by the fresh, mild crunch of cabbage, carrots, and celery.
Technique: Partially setting the gelatin helps keep the vegetables evenly distributed.
Tools: A serving bowl is all you need, but a gelatin mold or Bundt pan adds a decorative touch.

Total Time:: 55 mins
Serves:: 8 slices

Ingredient Notes

water , lime gelatine powder , vinegar , celery , carrots , cabbage with labels to make Jello Salad.

Lime Gelatin: Sweetened lime gelatin gives this salad its signature citrus flavor and bright green color. Replace with lemon gelatin for a different citrus flavor.
White Vinegar: Adds a tangy kick that balances the sweetness of the gelatin without overpowering the lime flavor. Its mild taste lets the bright citrus flavor shine.
Water: Boiling water dissolves the gelatin, while ice-cold water cools the mixture and helps it begin setting. Use the amounts listed in the recipe rather than the package directions.
Vegetables:
- Cabbage: Finely shred fresh green cabbage for a crisp texture that blends easily into the gelatin. Bagged shredded cabbage works well for a quick, convenient shortcut.
- Carrots: Grate fresh carrots for small, tender pieces that mix evenly into the gelatin. Pre-packaged matchstick carrots can be used for a coarser texture.
- Celery: Finely dice the celery so its fresh crunch is evenly distributed throughout the salad without large, chunky pieces.

Variations

Cabbage Shortcut: Use a plain cabbage-and-carrot coleslaw mix in place of the two vegetables, keeping the combined amount the same. Chop long shreds into smaller pieces if needed.
Optional Topping: Combine ⅔ cup thawed Cool Whip with ⅓ cup mayonnaise for a creamy, sweet-tangy topping. Serve it on the side so everyone can add as much or as little as they like.

How to Make Jello Salad

adding water to lime gelatin powder to make Jello Salad.

Dissolve the gelatin; stir in cold water and vinegar.

Chill until thick but still stirrable (full recipe below).

adding ingredients together to make Jello Salad.

Fold in the vegetables and transfer to a prepared mold, if using.

Chill until firm, then scoop or unmold to serve.

Dissolve Completely: Stir until all the gelatin dissolves so the finished salad has a smooth texture.
Dry the Vegetables: Dry washed vegetables well before shredding or chopping to avoid adding extra moisture.
Check the Gelatin: Check the gelatin after 45 minutes. It should be thick enough to suspend the vegetables but still easy to fold.
Grease & Release: If using a mold, lightly wipe it with neutral oil. To unmold, dip the pan briefly in warm water for 5 to 10 seconds before flipping.

Keep It Cool and Covered

Make Ahead: Prepare the day before serving and keep refrigerated until needed.
Refrigerate: Keep toppings and salad leftovers in separate airtight containers in the refrigerator for up to 3 days. The vegetables may release moisture as they sit.
Freezing: Freezing is not recommended because thawing can damage the gelatin texture and soften the vegetables.

More Cool Sides For Family Gatherings

Ambrosia Salad

Watergate Salad

Berry Fluff Jello Salad

Dr Pepper Jello Salad

Did you enjoy the following Jello Salad Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

No ratings yet

Author Holly Nilsson

Jello Salad

Author Holly Nilsson

Servings 8 slices

Lime Jello salad combines sweet-tangy gelatin with crunchy cabbage, carrots, and celery. Serve this classic chilled side in a bowl or decorative mold.

Save Rate Print

Add as Google Preferred Source

Servings 8 slices

Prep Time 10

Total Time 55

Equipment

Whisk

Ingredients

▢ 2 (3 ounce each) packages lime gelatin powder such as Jell-O
▢ 2 tablespoons white vinegar
▢ 1½ cups boiling water plus 1½ cups ice-cold water
▢ 1½ cups shredded cabbage
▢ 1½ cups grated carrots
▢ 1½ cups finely diced celery

Instructions

In a large bowl, combine gelatin powder and 1½ cups of boiling water. Stir until dissolved.
Add 1½ cups of cold water and 2 tablespoons of white vinegar. Refrigerate for 45 to 60 minutes or until the mixture begins to set. It should be thick and sludgy.
Fold in the cabbage, carrots, and celery. The mixture can be chilled in the bowl or transferred to a jello mold or Bundt pan.

If using a jello mold or Bundt pan, grease it first with a neutral-tasting oil (such as canola). Use a paper towel to wipe away any excess oil so that only a thin film remains.

Refrigerate 4 hours or overnight.

To unmold the salad from a Bundt pan, dip the underside of the pan in a bowl of hot water for 5 to 10 seconds to loosen the jello before turning it over onto a plate.

Notes

To make a quick salad topping, stir together ¼ cup sour cream, ¼ cup mayonnaise, and 2 teaspoons granulated sugar.
If the Jell-O won’t set, move it to the freezer for 5 minutes to speed up the process.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.

No ratings yet

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Jello Salad and a slice plated with a title.