Molded Coleslaw Eggs

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. 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. 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). 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). 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. 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. 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.