8 c. shredded cabbage (use knife)
2 carrots, shredded
1 green pepper, cut in strips
1/2 c. chopped onion
3/4 c. cold water
1 env. unflavored gelatin
2/3 c. sugar
2/3 c. vinegar
2 tsp. celery seed
1 1/2 tsp. salt
1/2 tsp. black pepper
2/3 c. oil

Sprinkle vegetables with 1/2 cup cold water and chill. Mix sugar, vinegar, celery seed, salt and pepper in saucepan and bring to boil. Stir in softened gelatin in 1/4 cup water. Cool until slightly thickened; beat well. Add salad oil. Drain vegetables; pour dressing over top. Mix lightly until all is coated. Stir again before serving.