Keeps 2 weeks in refrigerator.

1 pkg. unflavored gelatin
1/4 c. cold water
2 c. sugar
1 c. brown vinegar
1 tbsp. salt
1 tbsp. celery seed
1/4 tsp. pepper
1 c. salad oil
6-8 c. shredded cabbage
2 c. shredded carrots
1 sm. onion
1/2 green pepper
1/2 red pepper

(Prepared mix can be used.)

Dissolve gelatin in 1/4 cup cold water.

Put 2 cups sugar and 1 cup brown vinegar together and boil a little. Add 1 tablespoon salt, 1 tablespoon celery seed and 1/4 teaspoon pepper and gelatin mix. When starting to thicken, add and beat in 1 cup salad oil. Pour over prepared vegetables and refrigerate.