1 pkg. lemon-lime Jello
3/4 tsp. salt
1 c. boiling water
2 tbsp. vinegar
2 tsp. grated onion
1/4 c. finely chopped celery
1/2 c. finely chopped cabbage
1/2 c. grated carrot
3/4 c. cold water
3 tbsp. chopped green pepper

Dissolve Jello and salt in boiling water. Add cold water, vinegar, and onion. Chill until thickened. Fold in vegetables. Pour into 3-4 cup mold. Chill until firm, about 3 hours. Unmold. Garnish. 5 servings.