Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Finely shredded cabbage |
| 2 mediums | Carrots; finely shredded |
| 1 small | Onion; finely chopped |
| 1 small | Green pepper; finely chopped |
| ¾ cup | Oil |
| ⅓ cup | Vinegar |
| ⅓ cup | Water |
| 1 cup | Sugar |
| ¼ teaspoon | Mustard seed |
| 1 teaspoon | Salt |
| 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.
KATHY WILKINS
(MRS. JAMES H., JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .