1 tbsp. plain gelatin
1 c. cold water
1 1/2 c. sugar
1 c. vinegar
1 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
1 c. green pepper, diced
1 c. salad oil
1 onion, grated
2 c. grated carrots
6 to 8 c. shredded cabbage

Dissolve gelatin in cold water. Heat sugar and vinegar; add gelatin. Mix cabbage, green pepper, carrots, and onion. Add remaining ingredients. This is made a day or two before serving. Salad will keep for two weeks in refrigerator if not all used at once. Will stay crisp.