4 c. very fine cut cabbage
1 sm. onion, finely chopped
2 med. carrots, grated
1 green pepper, finely chopped (opt.)
3/4 c. salad oil
1/2 c. water
1/2 c. vinegar
1 c. sugar
1 tsp. salt
1/4 tsp. celery seed
1 sm. pkg. lemon Jello
Mayonnaise

Combine cabbage, onion, carrots and green pepper. Pour salad oil over vegetables and let stand. Then heat water, vinegar, sugar, salt and celery seed. Bring to a boil, add Jello and stir until dissolved. Cool thoroughly. Pour over vegetables. Add generous tablespoon of mayonnaise. Stir until well mixed. Let stand overnight. Keeps up to 2 weeks in a tightly covered container in refrigerator.