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Nobody’s perfect, but recipe-wise this dish comes close. The mold presentation is unique and eye-catching—a superb selection to bring to those summer picnics and potlucks. Coleslaw never had it so good!

Why try? This classic southern style salad is a twist on an everyday coleslaw that will get everyone’s attention. And it holds up surprisingly well on a warm day.

Foodie Byte: For an extra guarantee your salad will turn out perfect, spray the mold lightly with non-stick cooking spray.

Ingredients

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 20-ounce can crushed pineapple with juice
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/4 cup cider vinegar
• 2 tablespoons lemon juice
• 1 1/2 cup finely grated cabbage
• 1 large carrot, peeled and grated
• 1 tart apple, unpeeled and grated
• Horseradish Sauce
• 1 tablespoon prepared horseradish
• 3 tablespoons milk or cream

Preparation

1. Mix the gelatin and cold water in a large mixing bowl. Drain the pineapple over a large measuring cup and add enough water to the juice to measure 2 cups. Pour this mixture into a small saucepan and bring to a boil over medium heat.
2. Stir the sugar and salt into the gelatin mixture, then pour in the juice mixture and stir well to combine. Stir in the vinegar and lemon juice. Put the bowl in the refrigerator to cool.
3. When the gelatin mixture has begun to thicken, remove it from the refrigerator and blend in the grated cabbage, carrot, and apple. Pour the mixture into a ring mold and chill until firm, at least 4 hours.
4. For the Horseradish Sauce – simply blend the prepared horseradish and milk/cream to make 1 cup.
5. Serve the salad with a small bowl of Horseradish Sauce on the side.