Recipe for Cold Bell Pepper Salad


  • Lemon Jelly- 1 small bottle
  • Cabbage- 1 (finely chopped)
  • Red Bell Pepper- 1 (finely chopped)
  • Yellow Bell Pepper- 1 (finely chopped)
  • Capsicum- 1 (finely chopped)
  • Celery- 2-3 (finely chopped)
  • Cucumber-2 (finely sliced)
  • Pineapple- 1½ -2 (finely sliced)
  • Black Olives- 8-10
  • Mayonnaise- 1 cup
  • Soya sauce- 1-2tbsp
  • Tomato Ketchup- 1tbsp
  • Vinegar- 2tbsp
  • Carrots- 1 (finely chopped)
  • Black Pepper 1-2tbsp
  • Salt- To taste

Cooking Directions

Take the lemon jelly and pour it in a non stick pan.
Keep the pan over a gas oven and let it melt over a high flame.

After the jelly gets melts; keep it aside in a bowl.

Now mix the cabbage, red bell pepper, yellow bell pepper, capsicum, celery and cucumber in a large bowl.

Add the mayonnaise, tomato ketchup, soya sauce and vinegar into the mixture and stir well.

Cover the bowl with a lid and let it stay for a minimum of 30 minutes.

This will help the vegetables marinate well with the mixture.
Then add the pineapple slices and black olives into the mixture and mix well.

Now add the lemon jelly to it.

Sprinkle the pepper and salt on the entire mixture. Mix all the ingredients well.

Keep the bowl full of salad in the refrigerator.

Take out the cold salad just before serving (at least an hour later)

Garnish it with the finely chopped carrots.
Your bell pepper salad is ready to sizzle everyone''s taste buds.

Cold Bell Pepper Salad Photos

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