4 lb. shredded cabbage
1 c. finely grated carrot
1 tsp. celery seed
1 env. Knox gelatin
1 c. cider vinegar
1 c. chopped green pepper
1/2 c. finely diced onion
1 c. salad oil
1/4 c. cold water
1-1/2 c. sugar

Heat vinegar and sugar together. Dissolve gelatin in cold water and add to the heated vinegar. Let cool and add oil and celery seed. Toss with vegetables and marinate at least 24 hours in refrigerator. Serve chilled.

Makes 50 portions.