Lemon Cole Slaw - cooking recipe

Ingredients

8 c. shredded cabbage
1 c. grated carrots
2/3 c. finely chopped green pepper
1/3 c. grated onion (can be omitted)
1/4 tsp. mustard seed
1/2 c. salad oil
1 (3 oz.) pkg. lemon jello
1 tsp. salt
1 tsp. celery seed
1/4 tsp. pepper
1/2 c. sugar
1/2 c. vinegar

Preparation

Combine vegetables in large bowl.
Combine seasonings in a saucepan.
Add oil and vinegar; heat to boil.
Remove from heat and stir in the jello.
Continue to stir until jello is dissolved. Cool, then pour over vegetables and toss.
Cover and let stand overnight in the refrigerator.
Will keep for days in the refrigerator.
Makes 1 1/2 quarts.