Because you can't have enough congealed salad, I decided to make one which my grandfather produced for every holiday and major family get-together. I always liked it, but haven't had it in years. Vegan lemon jel seems to be a rare item, possibly because of the negative effect of acidity on most vegan jels. By the magic of the internet, I found lemon jel made by a British company called Just Wholefoods. It's quite good, although a bit sweet for my taste. I noticed that acid reducers are included in the ingredients.
To make my grandfather's salad, add one 85g packet of the lemon jel to 2 c boiling water. Grate a medium carrot and approximately the same amount of green cabbage. Obviously, you can add more or less plant matter according to your preference. I like it thick with vegetables, barely held together into a sliceable block by the lemon jel. Stir the vegetables into the jel fairly quickly. As soon the jel begins to set, you can arrange pecans across the top. Refrigerate until completely cold and set.
I warn you that I am on the track of another family recipe which, in its original form, involved gelatin, mayo, and grapes!