1 tbsp. unflavored gelatin in 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

VEGETABLES:

8 to 10 c. finely shredded (not grated) cabbage
1 med. sweet onion, minced
1 green pepper, shredded
1 sweet red pepper, shredded
1 carrot, grated (optional)

DRESSING: Dissolve gelatin in 1/4 cup water and set aside. Heat together the white vinegar, sugar and 1/4 cup water. When mixture is boiling, remove from heat and add gelatin mixture. Add salts and pepper and cool completely. Slowly add 1 cup salad oil while beating at medium speed on electric mixer. Beat additional 5 minutes at medium speed. Mixture will appear cloudy.

Combine prepared vegetables, pour dressing over vegetables. Stir to thoroughly mix. Cover and refrigerate 24 hours or overnight.

The gelatin merely serves to thicken dressing and thus salad is easily spoonable to make neat servings. Leftover salad can be stored in refrigerator for several days.

Serves 20.