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

Combine all vegetables and toss with oil. Set aside. Combine remaining ingredients except gelatin. Bring to a boil. Remove from heat. Add lemon Jello. Stir to dissolve. Cool to lukewarm. Pour over slaw and toss well. Cover and chill overnight. This will keep 2 to 3 weeks in refrigerator.