1 med. cabbage, shredded
2 grated carrots
1 sm. onion, chopped
1 green bell pepper, thinly sliced
1/2 c. cold water
2/3 c. sugar
2/3 c. apple cider vinegar
2 tsp. celery seed
1/2 c. vegetable oil
1 packet unflavored gelatin, softened in 1/4 c. water
1 tsp. salt

Combine vegetables in a large bowl; sprinkle with cold water. Cover and refrigerate 2 hours.

Meanwhile, combine salt, celery seed, sugar and vinegar. Bring to a boil over medium heat. Remove from heat and stir in softened gelatin. Let cool; it thickens as it cools. When dressing thickens, stir in oil; pour over vegetables. Refrigerate overnight. Slaw keeps up to 1 week. Gets better with time.