Jellied Vegetable Salad (a.k.a. Perfection Salad)

This is a really old salad recipe, going back I suppose to the time powdered gelatin and refrigerators came into being.  I found a version in a 1942 cookbook, with variations in two other cookbooks I have, both of which are called "Perfection Salad."

I was delighted to discover that it has all ingredients I can have on the candida diet, with the exception of sugar, which I substituted stevia for.  A very refreshing change on a limited diet, and a new taste for summer.  I might add that this would be a good way to get some extra veggies in your kids' diets!
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• 2 packets powdered gelatin
• 1/2 c. cold water
• 1/4 c. cider vinegar*
• 2 T. fresh  lemon juice
• 2 c. boiling water
• 2 tsp. stevia or to taste (original recipe:  1/2 c. sugar)
• 1 tsp. salt
• 1 c. finely shredded cabbage
• 2 c. finely sliced celery
• 1/4 c. chopped green pepper
• 1/2 c. thinly sliced radishes
• (Optional:  1/4 c. cooked green peas, 1/2 finely chopped cucumber)

In a medium bowl, soak gelatin in cold water for 5 minutes to soften.  Add the vinegar, lemon juice, salt, stevia, and boiling water, stirring well.  Chill in the refrigerator until slightly thickened, then stir in all the vegetables.  Pour into an 8x8 pan or 2-quart mold and chill until firm.  Cut into squares and serve on lettuce leaves with *mayonnaise spread on top.  Serves 6 to 8.

* Organic apple cider vinegar, raw and unfiltered (like Braggs), is permitted on a candida diet if you have no reactions to it.
**I make my own mayonnaise that has no vinegar or sugar.  Many cookbooks have recipes for this.