Congealed Salad

Tired of the Usual? Try This Delicious Congealed Salad!

Are you looking for something new for your next dinner party or gathering? Why not try this delicious congealed salad? Surprisingly, it is lighter and fresher than you would expect from a classic gelatin-based recipe, and is sure to become a favorite!


¼ cup unflavored gelatin
¾ cup cold tomato soup
1 cup boiling chicken broth
6 ounces crushed pineapple, drained
2 cups shredded cabbage
1 cup diced celery
2 tablespoons diced onion
¼ cup finely ground toasted almonds
1 tablespoon minced parsley


In a medium bowl, dissolve the gelatin in the cold tomato soup. Add the boiling chicken broth and stir until the gelatin is completely dissolved.
In a large bowl, combine the remaining ingredients and pour the gelatin mixture over them. Stir to combine completely.
Pour the congealed salad mixture into a 9×13 inch dish and allow to set overnight in the refrigerator.

This congealed salad is an excellent balance of sweet and savory. The combination of crunchy cabbage, sweet crushed pineapple and toasted almonds adds flavor and texture, while the tomato soup and chicken broth layer the dish with an unexpected depth of flavor.

The concept of congealed salad can be traced back to early American cookbooks, where gelatin-based desserts and salads were made for potluck parties. Today, the classic recipe is still popular in the United States and is a favorite at many summer picnics and gatherings.

For a twist, you can try experimenting with different ingredients such as sweet potatoes, bacon, diced apple, raisins and walnuts. Whatever combination you decide to use, enjoy that it’s lightweight, refreshing and flavorful.

Bon appetit!