Jell-O salad sits high on the list of the most controversial foods in America. Those who grew up on it swear by it, and those who didn’t are disgusted by the very thought.
As a now proud New Yorker who lived the first 22 years of her life in the Midwest, I grew up eating this dish often. It made regular appearances at the family dinner table, and there was always at least one at every church dinner, potluck, or extended family gathering I attended. Dare I say, I actually enjoyed it.
I don’t really make or eat Jell-O salad anymore, but I definitely don’t wrinkle my nose in disgust or laugh at it like some of my fellow East Coasters do. And while five years ago I would have ducked my head and avoided the topic, recently I’ve felt compelled to speak up and actually defend it. So here it is: Five things you should know about one of the most misunderstood dishes, according to a proud ex-Midwesterner.
It’s Not Actually Salad
Sure, it’s a bunch of different things tossed together in a bowl, but the resemblance to a typical salad ends there. A Jell-O salad typically skews more sweet than savory, and, while some have fruits or even veggies cut up inside of them, they’re absolutely not trying to be healthy.
Then WHY, you might ask, is it called “Jell-O salad”? It’s a fusion between the two dishes: Just imagine that a bowl of gelatin dressed up as a bowl of greens for Halloween. The result is a kind of hybrid that doesn’t exactly resemble either dish in its original form.
It’s Not Dessert, Either
Though it’s decidedly not savory, Jell-O salad is also not a dessert. It’s a side dish, and it belongs on the table right next to the lasagna and the sautéed green beans. Okay, so it’s got a sweet flavor profile, but a little sweetness never stopped sweet potato casserole or corn pudding from sitting next to the turkey at Thanksgiving. Why should it prohibit fun, colorful gelatin from being on the weeknight dinner table?
Still need convincing? Think of it as a palate cleanser, a light, cool element to enjoy in small bites between all of the other savory food. Victorians ate sorbet in the middle of multi-course dinners; Jell-O isn’t that far off.
It’s The Ultimate Low-Effort, High-Reward Crowd Pleaser
From the Midwest to the coasts, everyone looks for recipes that are high-reward with relatively little effort. And in communities where bringing a dish to a potluck or community event at least once a month is the norm, Jell-O salad is an absolute lifesaver. Made with relatively few ingredients (many of which are store-bought), it can be mixed and chilled in the same bowl it’s served in. Few dishes? Check. Easy to make and transport? Check. It’s no wonder there are at least two or three bowls of the stuff at every potluck.
They’re Not All Lime Green Jell-O With Cottage Cheese
Watergate salad and mandarin orange fluff might be well known, but they’re just a scratch on the surface of the vast Jell-O salad universe. I can name at least 10 different types that I ate regularly growing up, ranging from plain strawberry gelatin with fresh bananas to my Aunt Stephanie’s technicolor 7-layer stunner to my grandma’s strawberry pretzel salad, which was honestly more like a dessert lasagna. And that’s just in my tiny corner of northeastern Indiana. Travel to any other part of the Midwest, and you’d find completely different varieties, each with a completely different texture and flavor profile.
You Should Give Them A Second Chance. (And Possibly A Third & Fourth)
Just because you’ve tried one Jell-O salad and weren’t a fan, that doesn’t mean you should hate all of them. That’s just like proclaiming you hate all soup because split pea isn’t your thing.
I’m not demanding that anyone drop their anti stance– but if you haven’t tried more than one type in your life, it might be worth exploring a few more salads before you decide it’s a weird thing that no self-respecting food lover should ever eat. The next time you’re tempted to wrinkle your nose on cue, take a second look and think about it. Isn’t that cranberry mold from a can basically, well, Jell-O salad? Might not be so strange after all.
As food editor at Delish, Taylor Ann has tested and developed dozens of recipes, styled numerous photo & video shoots, and writes feature stories specializing in health, food science, and safety. Her Delish feature, “8 Reasons You Should Never Eat Baby Carrots,” has been read by 1.1M people, and her recipes, such as my Frico fried eggs, grilled Brie, and spinach puffs, have garnered 2.4M views on TikTok & IG. Taylor Ann has received a Top Toque award from ICE and has previously worked as a cook, most notably at abcV in NYC, and as a freelance recipe developer, working with outlets such as Health eCooks and Feel Good Foodie. TA loves to explore new cities and regions of the world and is particularly passionate about exploring foreign grocery stores. When she’s not writing, cooking, or dreaming up new recipes to explore, she’s listening to podcasts, running in the park, or going for long walks with her husband.
See more at www.projectcookbook.org Expertise: Food science, plant-based food, baking, and pastry Education: Culinary Arts degree from the Institute of Culinary Education, Bachelor in English with Writing and Theater from Hope College
