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Slim Salad
by Karon Szelwach Aronson, M.D., J.D (retired), from the October 2006 newsletter
Every month or so the operating room in which I worked had a potluck where nurses and physicians brought a dish. I brought this slim salad and it was eaten up most times. Then the operating room published a cookbook and it appeared within those pages. Now I share it with you.
It came from my aunt who most of her life was a slim lady; she enjoyed this salad as a hearty side dish or almost a meal. It is especially delicious this time of year when produce from the garden or farmer's markets can be used. However, even in winter this is a refreshing change from routine salads. It also keeps well in the refrigerator covered with plastic wrap.
Slim Salad
2 cups cabbage, chopped or finely shredded
2 cups celery, chopped finely
2 envelopes unflavored gelatin
1 cup cold water
1/2 cup vinegar
2 Tbsp. lemon juice
1/2 cup sugar
1 tsp salt
1 1/2 cup ice water
1/2 cup vinegar
2 Tbsp. lemon juice
1 sm jar pimentos, cut fine
Chop cabbage and celery and place in refrigerator. Sprinkle gelatin over 1 cup cold water in saucepan. Heat and stir constantly until dissolved (2 or 3 minutes). Remove from heat, stir in sugar salt, ice water, vinegar and lemon juice. Chill until it starts to thicken, add cabbage, celery, and pimento. For additional flavor you may also add 1 teaspoon horseradish, cucumber (chopped or slices) and / or ripe olives.
Serves 8.
Karon Aronson lives in Moscow.
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