This different Jell-O® salad, made with cabbage, chopped ham, mayonnaise, and spicy brown mustard, has a taste that's more savory than sweet.

Recipe Summary

prep:
20 mins
additional:
4 hrs 30 mins
total:
4 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to equal 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.

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  • Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, celery, ham, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.

  • Chill in refrigerator until firmly set, about 4 hours. To serve, dip gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from the salad.

Nutrition Facts

200 calories; protein 4.6g 9% DV; carbohydrates 14.8g 5% DV; fat 14.2g 22% DV; cholesterol 14.7mg 5% DV; sodium 378.2mg 15% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2014
Made this per the recipe. Wondered if my husband would like it. We both give it thumbs up. I just served this with cubed sharp cheddar cheese and pretzels. A great light meal. I will make this again. Company quality. Read More
(5)

Most helpful critical review

Rating: 2 stars
05/01/2020
I made this recipe and followed it almost exactly. I found it took longer than 30 min, maybe 40, to start to congeal and then when I went to mix the Mayo in there was chunks of gelatin... I used coleslaw mix instead of just cabbage. Flavor was interesting. I would describe it as a coleslaw jelly salad. I had cheese cubes on the side and if I was to make this again I would have ham on the side too. I used a Bundt pan for shape and it came out a tad watery... not sure what happened there. Would I make this again? No. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/25/2014
Made this per the recipe. Wondered if my husband would like it. We both give it thumbs up. I just served this with cubed sharp cheddar cheese and pretzels. A great light meal. I will make this again. Company quality. Read More
(5)
Rating: 4 stars
10/09/2013
This is one of those recipes you make and then you ponder for a bit.... and say "am I really going to try this?" well I did. I realized I went back bite after bite and was pleasantly surprised I liked it. The recipe was fairly easy to follow. It took about an hour to set before I could add the mayo/mustard mixture. Then I was afraid that the vinegar wouldn't allow it to set up mixed the rest of the ingredients together and waited until the next day to check on it. It gelled quite nicely. To me the overall taste was like a coleslaw with chunks of ham and pineapple. I could see me putting a finer chop on both the celery and ham though. Into smaller pieces. Other then that I wouldn't change anything with the recipe. I think the mayo/mustard/vinegar mixture really sets this apart and makes the dish. It really was more savory then sweet and I WILL make again. TY Read More
(3)
Rating: 5 stars
01/16/2017
Yummy Read More
(1)
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Rating: 2 stars
05/01/2020
I made this recipe and followed it almost exactly. I found it took longer than 30 min, maybe 40, to start to congeal and then when I went to mix the Mayo in there was chunks of gelatin... I used coleslaw mix instead of just cabbage. Flavor was interesting. I would describe it as a coleslaw jelly salad. I had cheese cubes on the side and if I was to make this again I would have ham on the side too. I used a Bundt pan for shape and it came out a tad watery... not sure what happened there. Would I make this again? No. Read More