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

Combine vegetables and pour oil over them. Let stand while you heat the vinegar, sugar, mustard and celery seed, water and salt. While the mixture boils add the lemon gelatin. Stir until dissolved. Cool slightly, then pour over vegetables. Mix well and let stand overnight in refrigerator. Keeps 2 to 3 weeks in tightly covered container.