Molded Vegetable Salad

- 2 envelopes unflavored gelatin
- ¼ cup cold water
- 1 cup boiling water
- 2 tablespoons fresh lemon juice
- 2 tablespoons sugar
- ¾ teaspoon salt
- ¼ teaspoon hot red pepper sauce
- 1 cup mayonnaise (use “light,” if you like)
- ½ cup finely chopped yellow onion
- ½ cup coarsely chopped red bell pepper
- ½ cup coarsely chopped green bell pepper
- ½ cup finely diced celery
- 1 cup moderately coarsely shredded cabbage
- 1 cup moderately coarsely shredded carrots
Instructions:
This salad needs no dressing; the mayonnaise is built in.
- Lightly coat a fluted, nonreactive 2½-quart mold with nonstick cooking spray and set aside.
- Soften the gelatin in the cold water in a large heatproof bowl for 5 minutes. Add ¾ cup of the boiling water, the lemon juice, sugar, salt, and hot pepper sauce. Stir until the gelatin dissolves completely.
- Blend the mayonnaise with the onion and remaining ¼ cup boiling water, then mix into the gelatin mixture along with all remaining ingredients.
- Pour all into the mold and cover loosely with wax paper. Set uncovered in the refrigerator and chill for several hours or overnight until firm.
- To unmold, dip the mold quickly into hot water, then invert on a colorful round platter. Tip: If the platter is wet, you’ll find the unmolded salad easier to center.
- Cut into wedges and serve as is, or if you prefer, serve on a bed of colorful mixed greens.