8 c. shredded green cabbage
2 shredded carrots
1 green pepper, cut in thin strips
1/2 c. chopped onion
3/4 c. cold water
1 env. plain Knox gelatin
2/3 c. sugar
2/3 c. vinegar
2 tsp. celery seed
1 1/2 tsp. salt
1/4 tsp. pepper
2/3 c. salad oil

Mix all vegetables. Sprinkle with 1/2 cup cold water and chill. Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in sauce pan. Bring to boil. Stir in softened gelatin. Cool until slightly thickened. Beat well. Gradually blend in salad oil. Drain vegetables. Pour dressing over top. Mix lightly until all are coated with dressing. May serve at once or store in refrigerator. Stir just before serving. makes 8 servings.