Jelled Agar-Agar Sunshine Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From Recipes for Food Allergies by Marilyn Gioannini. For people who do not use gelatin, agar-agar is a good substitute - and a good food in its own right, rich in vitamins and minerals. This salad is very light and tasty. Agar-agar has the interesting quality that it does not have to be refrigerated to jell. You can take this salad on a picnic on a hot day, and it will not melt. Ingredients:
1 teaspoon powdered agar-agar or 2 tablespoons flaked agar-agar |
1 cup water |
1/2 cup grated carrot |
1/2 cup cabbage, sliced very thin |
1/2 cup chopped pecans (optional) |
1 (8 ounce) can crushed pineapple in juice |
1 (6 ounce) can unsweetened pineapple juice |
Directions:
1. Bring 1 cup of water to a boil in a small saucepan. Stir in agar-agar. Lower heat and boil gently for 5 minutes, stirring occasionally.
2. While it is cooking, prepare carrots, cabbage and pecans. Mix carrots, cabbage and pecans in a 2-quart casserole.
3. When agar-agar has cooked 5 minutes, remove from heat and stir in pineapple and pineapple juice.
4. Pour agar-agar mixture over vegetables and stir well.
5. Let set, then serve.
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