6 to 8 c. shredded cabbage
2 c. shredded carrots
1 green pepper, chopped
1 onion, chopped
1 c. salad oil
1 pkg. Knox gelatin
1/4 c. cold water
1 1/2 c. sugar
1 c. vinegar
1 tsp. salt
1/4 tsp. pepper
1 tsp. celery seed

Combine vegetables in a large bowl. Pour salad oil over all and toss to blend well. Let stand. Dissolve gelatin in cold water - let set 5 minutes. Combine sugar, vinegar, salt, pepper, and celery seed in small saucepan, bring to boil. While hot, add gelatin mixture; stir to dissolve well. COOL TO ROOM TEMPERATURE. Pour over salad and toss to blend well. Put into container with tight cover. Refrigerate at least six hours before serving.