8 c. shredded cabbage
2 c. shredded carrots
1 c. green pepper, cut in thin strips
1/2 c. chopped onion

Mix together with 1/2 cup cold water. Chill.

1 tablespoon or 1 envelope unflavored gelatin softened in 1/4 cup water. 2/3 c. vinegar 2 tsp. celery seed 1 1/2 tsp. salt 1/4 tsp. black pepper

Mix in saucepan, bring to a boil. Stir in softened gelatin, cool until slightly thickened.

Beat well, gradually beat in salad oil. Drain vegetables; pour dressing over top; mix lightly coating all vegetables. May be served immediately or kept refrigerated. Stir just before serving. 8 servings.