Stay-Crisp Cabbage Salad - cooking recipe

Ingredients

8 c. shredded cabbage
2 c. shredded carrots
1 green pepper, cut in very thin strips
1/2 c. onion, chopped
3/4 c. cold water
2/3 c. oil
1 envelope unflavored gelatin
2/3 c. sugar
2/3 c. vinegar (apple cider)
2 tsp. celery seed
1 1/2 tsp. salt
1/4 tsp. pepper

Preparation

Shred cabbage fine with sharp knife; mix with carrots, green pepper and onion.
Sprinkle with 1/2 cup cold water; chill. Soften gelatin in 1/4 cup cold water; set aside.
Mix sugar, vinegar, celery seed, salt and pepper in saucepan.
Bring to boil. Stir in softened gelatin.
Cool in refrigerator until slightly thickened; beat well.
Beat in oil.
After vegetables are drained well, pour oil and vinegar mixture over vegetables.
Keeps well several days in refrigerator.