1 pkg. lemon Jello
1 c. hot water
2 tbsp. lemon juice
1 tbsp. sugar
1/2 tsp. salt
1/2 c. mayonnaise
1 tbsp. chives or parsley
1/2 c. sour cream
1 tbsp. prepared mustard
1 c. cabbage, shredded
1/2 c. carrots, grated
1/4 c. celery, diced
2 tbsp. onion, grated

Dissolve Jello in hot water. Add lemon juice, sugar and salt, stirring until Jello is dissolved. Chill until syrupy. Fold in mayonnaise, sour cream and mustard. Chill until slightly thick. Stir in vegetables. Put in 1 quart mold. This can be doubled for a 9 x 13 inch pan.