Stay Krisp Salad

• 8 c. shredded cabbage
• 2 carrots, shredded
• 1 green pepper, cut in strips
• 1/2 c. chopped onion
• 3/4 c. cold water
• 1 envelope Knox gelatine
• 2/3 c. sugar
• 2/3 c. vinegar
• 2 Tbsp. celery seed
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2/3 c. salad oil

1. Mix shredded cabbage, carrots, green pepper and onion. Sprinkle with 1/2 cup cold water.
2. Chill.
3. Soften gelatin in 1/4 cup cold water.
4. Mix sugar, vinegar, celery seed, salt and pepper in a saucepan.
5. Bring to a boil.
6. Stir in softened gelatine.
7. Cool until slightly thickened.
8. Beat well.
9. Gradually beat in salad oil.
10. Drain vegetables.
11. Pour dressing over top.
12. Mix lightly until all vegetables are coated with dressing.
13. May be served immediately.
14. Stir just before serving to separate pieces.

cabbage, carrots, green pepper, onion, cold water, gelatine, sugar, vinegar, celery, salt, black pepper, salad oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327598 (may not work)