Recipe for Buffet Slaw 
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Yield:
12
Ingredients:
Amount Ingredient
2 can crushed pineapple in juice - (8 1/4 oz ea)
2 pkt Jell-O Brand Lemon Flavor Gelatin -
(4-serving size) or 1 pkg (8-serving size)
1/2 cup boiling water
Ice cubes as needed
3 tbl vinegar
1/2 tsp celery salt
1 cup finely-shredded green cabbage
1 cup finely-shredded red cabbage
1/4 cup chopped parsley
Instructions:
Instructions: Drain pineapple, reserving juice. Add water to juice to make 1 cup. Set aside.

Completely dissolve gelatin in boiling water. Combine measured liquid and ice cubes to make 2 1/2 cups. Add to gelatin with vinegar and celery salt, stirring until slightly thickened. Remove any unmelted ice. Chill until thickened, about 10 minutes.

Fold in pineapple, cabbage, parsley and onion. Pour into 8-cup bowl. Chill until set, about 3 hours. Garnish with cabbage leaves, parsley and onion rings, if desired.

This recipe yields 6 cups or 12 servings.

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