This refrigerator salad does not wilt because gelatin coats the vegetables
8c. shredded cabbage
1green pepper, cut in thin strips
½c. chopped onion
¾c. cold water
2tsp. celery seeds
⅔c. salad oil
Shred cabbage fine with sharp knife. Mix with carrots, green pepper and onion. Sprinkle with ½c. cold water; chill.
Soften gelatin in ¼ c. cold water.
Mix sugar, vinegar, celery seeds, salt and pepper in saucepan. Bring to a boil. Stir in softened gelatin. Cool until slightly thickened; beat well. Gradually beat in salad oil.
Drain vegetables; pour dressing over top. Mix lightly until all vegetables are coated with the dressing. Serve immediately, or cover and store in refrigerator; stir just before serving to separate pieces.