Louise Lindsey S Cabbage Salad
|Shredded cabbage||8 Cup (128 tbs)|
|Carrots||2 , shredded|
|Green pepper||1 , minced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vinegar||2⁄3 Cup (10.67 tbs)|
|Celery seed||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
Mix cabbage, carrots, green pepper, and onion.
Sprinkle with 1/2 cup cold water and chill.
Soften gelatin in remaining water.
Mix sugar, vinegar, celery seed, salt, and pepper in a saucepan.
Bring to the boil.
Stir in gelatin mixture; cool slightly until thickened.
Beat in vegetable oil gradually.
Drain cabbage mixture, place in serving bowl, and pour dressing over.
Toss until cabbage mixture is well coated.