|6 cups||Finely shredded cabbage|
|2 mediums||Carrots; finely shredded|
|1 small||Onion; finely chopped|
|1 small||Green pepper; finely chopped|
|¼ teaspoon||Mustard seed|
|1 teaspoon||Celery seed|
|1 pack||(3-oz) lemon gelatin|
Combine all vegetables and toss with oil. Set aside. Combine remaining ingredients except gelatin. Bring to a boil. Remove from heat. Add lemon gelatin. Stir to dissolve. Cool to lukewarm. Pour over slaw and toss well.
Cover and chill overnight or at least 6 hours. This will keep 2 to 3 weeks in refrigerator. Yield: 10 to 12 servings.
(MRS. JAMES H., JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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