7 c. shredded cabbage
1 green pepper, chopped
1 red pepper, chopped, or small jar pimento
1 medium onion (2 to 3 green), chopped
2 carrots, chopped
1 c. celery, chopped
1 tsp. salt
1/2 c. oil
3/4 c. sugar
1/4 c. vinegar
1/2 c. water
1 (3 oz.) pkg. lemon jello

Mix all raw vegetables together with salt. Pour oil over all. Let stand. Bring to boil, sugar, vinegar and water. Dissolve jello in this mixture. Let cool until syrupy. Pour over vegetables. Cover. Refrigerate. Salad will keep a week refrigerated. May be stirred after set. Keep cold. Allow 1 hour preparation for 1 recipe plus setting time.