8 c. shredded cabbage
3 c. shredded carrots
1 green pepper, minced
2 tbsp. grated onion
1/2 c. cold water
1 env. gelatin
1/4 c. cold water
1 c. sugar
1/4 tsp. pepper
1 tsp. celery seed
1 c. vinegar
1/2 c. salad oil

Mix together first 5 ingredients and let stand overnight. Soften gelatin in 1/4 cup water. Bring sugar, celery seed, pepper and vinegar to a boil and mix with gelatin. Let cool. Beat in the oil. Drain water from cabbage mixture and mix with vinegar mixture. Place in covered dish and refrigerate for at least 24 hours. This stays crisp and has no salt.