Sunshine Salad isn’t just a side dish, it’s a celebration of light and bright summer days. While jelly and salad aren't often things that go together these days, this dish was popular in days gone by – and might just be a hit at your next dinner party!
This is a fun salad that might seem a little strange on first taste, but quickly grows on you. It's perfect served with ham or cold meats and salad.
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An old-fashioned recipe
The recipe for Sunshine Salad, also known as Sunlight Salad or Carrot Jelly Salad, is a simple one.
I found a version of it in an old community cookbook in my mum's collection.
Note that I've tested and tweaked the recipe that appears below, so keep scrolling for the recipe card at the bottom of this post which contains the updated recipe.
Ingredient notes
The ingredients you'll need are:
- canned crushed pineapple (in juice)
- lemon jelly crystals
- cider vinegar
- salt
- grated carrot
- chopped walnuts or pecans (optional).
The ingredient measurements can be found in the recipe card at the end of this post.
How to make Sunshine Salad
TIP: Sunshine Salad requires setting time, so is best made the day before or at least 6 hours before you're serving it.
Start by draining the crushed pineapple and reserving the liquid.
Take the pineapple juice and add enough water to top it up to make 1 ½ cups.
Bring the pineapple juice to the boil and then remove it from heat and add the jelly crystals. Stir the mixture to dissolve the jelly crystals.
Next, add the vinegar and salt and stir to dissolve.
Place in the fridge and chill until partially set. This should take about one and a half hours.
Fold the crushed pineapple, grated carrot and nuts through the partially set jelly.
Pour the mixture into jelly mould and place into the fridge until completely set.
Un-moulding your jelly salad
Invert the jelly mould onto a plate. Place a clean tea towel soaked in warm water over the mould for about 15 seconds. The jelly should pop out. If it doesn't, give it a little tap or shake to release the jelly.
Enjoying and storage
- Serve Sunshine Salad chilled, straight from the fridge.
- Store this jelly salad in the fridge – it should keep for a couple of days.
- Enjoy it with ham, cold meats and salads.
Want more jelly recipes?
Jelly is such a fun ingredient! Here are more jelly recipes to have fun with:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Sunshine Salad
Equipment
- jelly mould
Ingredients
- 440 grams crushed pineapple in juice
- 85 grams lemon jelly crystals
- 1 tablespoon cider vinegar
- ¼ teaspoon salt
- 1 cup grated carrot (approx 2 small carrots)
- ⅓ cup chopped walnuts or pecans (optional)
Instructions
- Drain pineapple and reserve the liquid.
- Add enough water to top up the reserved pineapple juice to make 1 ½ cups.
- Bring pineapple juice to the boil and then remove from heat and add jelly crystals. Stir to dissolve.
- Add vinegar and salt and stir to dissolve.
- Place in fridge and chill until partially set (about 1 ½ hours).
- Fold crushed pineapple, grated carrot and nuts through the partially set jelly.
- Pour into jelly mould and place into the fridge until completely set.
- Unmould jelly and serve chilled.
Notes
- To un-mould, invert the jelly mould onto a plate. Place a clean tea towel soaked in warm water over the mould for about 15 seconds. The jelly should pop out. If it doesn’t, give it a little tap or shake to release the jelly.
- Serve Sunshine Salad chilled, straight from the fridge.
- Enjoy it with ham, cold meats and salads.
Maureen Donnellon says
One of my favourite salads. I don’t bother with the mould but set it in a glass bowl or container. It is ver6 easy to transport. I also add a small amount of zucchini or green pepper, and peas.