8 c. shredded cabbage
2 carrots shredded
1 green pepper, cut in strips
1 env. of unflavored gelatin
1 1/2 tsp. salt
2 tsp. celery seed
1/4 tsp. black pepper
2/3 c. salad oil
2/3 c. cider vinegar

Mix vegetables, sprinkle with ice water and put in refrigerator. While fixing the sauce. Soften gelatin in 1/4 cup cold water. Mix vinegar, celery seed, salt, and pepper. Bring to a boil add gelatin. Cool. Then add salad oil. Drain cabbage pour on dressing.

Keeps well in refrigerator for 1 week.