1 tbsp. unflavored gelatin
1/4 c. water
1 c. white vinegar
1 1/2 c. sugar
1/4 c. water
1 tsp. salt
1 tsp. celery salt
1/2 tsp. black pepper
1 c. salad oil
8 to 10 c. shredded cabbage
1 med. onion, minced
1 green pepper, chopped
2 lg. carrots, grated

Dissolve gelatin in cold water. Heat together vinegar, sugar, water. When this comes to boil, remove from heat and add gelatin mixture and seasonings. Cool completely. Slowly add the salad oil and beat several minutes. (This is an excellent dressing and keeps well in a covered jar in the refrigerator).

Combine the prepared vegetables with the salad dressing and let stand for 24 hours before serving. The dressing coats the cabbage with a "glisteny" appearance. It does not make a solid gelatin salad, but makes cabbage slaw much easier to serve for a church or company dinner than one with a thinner dressing.