6 c. finely shredded cabbage
2 med. carrots, finely shredded
1 sm. onion, grated
1 sm. green pepper, finely diced
3/4 c. salad oil
1/3 c. vinegar
1/3 c. water
1 c. sugar
1/4 tsp. mustard seed
1 tsp. salt
1 tsp. celery seed
1 (3 oz.) pkg. lemon Jello

Combine vegetables and pour oil over them. Let stand while you heat mixture of vinegar, water, sugar, mustard seed, salt, and celery seed. When mixture boils, add Jello and stir until dissolved. Cool; then pour over vegetables. Mix well and let stand overnight in refrigerator (salad keeps 2 to 3 weeks in tightly covered container, refrigerated). Makes 10 to 12 servings.