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Asian Veggie Gelatin

 Asian Veggie Gelatin
While trying the offerings at a salad potluck, I was excited to sample this refreshing dish. It's a nice change from sweeter gelatin salads. The “secret ingredient” is soy sauce.
4 ServingsPrep: 15 min. + chilling


  • 1 package (.3 ounce) sugar-free orange gelatin
  • 3/4 cup boiling water
  • 1 cup cold water
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1/2 cup canned bean sprouts
  • 1/2 cup sliced celery
  • 1/2 cup shredded carrots
  • 1/4 cup sliced water chestnuts, halved
  • 1 tablespoon chopped green onion


  • In a large bowl, dissolve gelatin in boiling water. Stir in the cold
  • water, soy sauce and lemon juice. Add the bean sprouts, celery,
  • carrots, water chestnuts and onion; mix well.
  • Spoon into four 6-oz. bowls coated with cooking spray. Refrigerate
  • for 1 hour or until set. Invert onto salad plates. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 30 calories, trace fat (trace saturated fat), 0 cholesterol, 307 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: Free food.