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Molded Coleslaw Eggs - PCOS-Friendly Recipe

Molded Coleslaw Eggs
Servings: 8
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 box lemon gelatin
  • 2 tbsp. cider vinegar
  • 1/2 tsp. salt
  • 2 medium carrots
  • 2 scallions
  • 1 bunch Italian parsley
  • 6 c. finely shredded Savoy cabbage
  • Serve with: coleslaw dressing

Instructions

  1. Arrange 8 Reynolds foil egg-shaped baking cups (we're using them as molds) on a tray or on a small rimmed baking sheet. Lightly coat the foil cups with nonstick spray.
  2. Stir gelatin, 1 cup boiling water, the vinegar and salt in a medium bowl until gelatin completely dissolves. Stir in 3 ⁄4 cup cold water. Spoon 2 tsp into each foil mold to cover bottoms. Refrigerate until gelled while preparing remaining ingredients.
  3. Cut 8 thin slices from larger end of 1 carrot. Cut each slice into a flower shape with a small, sharp knife or a 1-in. metal aspic cutter. Finey shred remaining carrots (you should have about 3 ⁄4 cup).
  4. Cut narrow lengthwise strips, each 2 to 2 1 ⁄2 in. long, from scallion greens for flower "stems." Mince remaining scallions (you should have about 2 Tbsp).
  5. Remove molds from refrigerator. Arrange a carrot flower and scallion stem in each. Place 1 or 2 of the smallest parsley leaves at the stems. Mince enough of the remaining parsley to make 2 Tbsp.
  6. Stir 2 2 ⁄3 cups cabbage (wrap and refrigerate the rest), the shredded carrots and minced scallions and parsley into remaining gelatin. Divide mixture evenly among molds, filling with a scant 1 ⁄3 cup in each. Refrigerate at least 4 hours, or overnight.
  7. To unmold: Gently pull edges of foil slightly away from gelatin. Invert each mold on center of a salad plate. Arrange remaining shredded cabbage around molds. Serve with coleslaw dressing.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Lemon.

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