|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Finely shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Sliced celery||3⁄4 Cup (12 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
Sprinkle gelatin over 1 1/2 cups cold water in a saucepan; let stand 1 minute.
Add sugar and salt; cook over low heat, stirring until gelatin dissolves.
Stir 1 1/2 cups water, vinegar, and lemon juice into gelatin mixture; chill until consistency of unbeaten egg white.
Fold in remaining ingredients; pour into a lightly oiled 5 cup mold.
Cover and chill until firm.