Cucumber & Onion Perfection Salad

“A classic molded vegetable salad that is as popular today as when it was developed at the turn of the century.”

Knox On-Camera Recipes, 1963

Cucumber & Onion Perfection Salad
1 envelope unflavored gelatin
¼ cup sugar
½ teaspoon salt
1 ¼ cups water, divided
1/8 cup vinegar
1/8 cup + 1 tablespoon lemon juice
½ cup finely shredded cabbage
¾ cup chopped cucumbers
¼ cup finely chopped onion
1 pimento, cut in small pieces, or two tablespoons chopped sweet red or green pepper

1. Mix gelatin, sugar, and salt thoroughly in a small saucepan.
2. Add ½ cup of the water. Place over low heat, stirring constantly until gelatin is dissolved.
3. Remove from heat and stir in remaining ¾ cup of water, vinegar and lemon juice.
4. Chill mixture to unbeaten egg white consistency.
5.  Fold in shredded cabbage, cucumber, onion, and pimiento or pepper.
6. Turned into a 2-cup mold or individual molds and chill until firm.
7. Unmold on serving plate and garnish with salad greens. If desired, serve with salad dressing.

Perfection Salad
from Knox On-Camera Recipes, 1963
Simple Gel
4 Servings
70 Calories per serving

Ingredients
1 envelope Knox unflavored Gelatine
¼ cup sugar
½ teaspoon salt
1 ¼ cups water, divided
¼ cup vinegar
1 tablespoon lemon juice
½ cup finely shredded cabbage
1 cup chopped celery
1 pimento, cut in small pieces, or two tablespoons chopped sweet red or green pepper

1. Mix gelatine, sugar, and salt thoroughly in a small saucepan.
2. Add ½ cup of the water. Place over low heat, stirring constantly until gelatine is dissolved.
3. Remove from heat and stir in remaining ¾ cup of water, vinegar and lemon juice.
4. Chill mixture to unbeaten egg white consistency.
5.  Fold in shredded cabbage, celery, and pimiento or pepper.
6. Turned into a 2-cup mold or individual molds and chill until firm.
7. Unmold on serving plate and garnish with salad greens. Serve with salad dressing.

Variation: Cucumber and Onion Perfection Salad: substitute ½ cup chopped cucumbers and 1 small onion, chopped, for the celery.

Comments: While I disagree that this salad is “popular,” it may have the potential to be just that! It is both versatile and cookout friendly, and the cucumber and onion variation pairs well with hamburgers as a substitute for pickles or coleslaw.

This recipe was simple to make and didn’t require much modification. The only change I felt was necessary was a reduction in the amount of vinegar, as palate preferences have shifted since the 1960s, and the original amount would have been off-putting to my tasters. The substitution of lemon juice for the 1/8 cup of vinegar was an easy update.

As for portion sizes, like the Gazpacho Aspic, I found that a small serving of this salad provides a sufficient addition of taste and texture.

Final score: Good/Perfect.