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

6 serv.

powdered agar-agar↗1 teaspoon
or 2 tablespoons flaked agar-agar
water↗1 cup
grated carrot1⁄2 cup
cabbage, sliced very thin↗1⁄2 cup
chopped pecans1⁄2 cup
(optional)
crushed pineapple in juice↗1 can
(8 ounce)
unsweetened pineapple juice↗1 can
(6 ounce)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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