6 c. shredded cabbage
2 carrots, shredded
1 green pepper, cut up sm.
3/4 c. salad oil
1/3 c. vinegar
1 sm. onion, grated
1/2 c. water
1 c. sugar
1/4 tsp. mustard seed
1 tsp. salt
1 tsp. celery seed
1 pkg. lemon Jello

Combine cabbage, carrots, onions, peppers and oil. Set aside. Heat vinegar, water, sugar, mustard seed, salt and celery seed. When this boils, add lemon Jello. Stir until dissolved, then cool. Pour over vegetables. Refrigerate overnight. This will keep up to 1 month. Serves 10-12.