Servings: 16 - 20Prep Time: 1 hour Cook Time: 5 minutes
8 cups shredded cabbage
2 regular carrots, peeled into slivers/julienned
1 green bell pepper, cut into short thin strips
1/2 cup chopped onion
3/4 cup cold water
1 envelope unflavored gelatin
2/3 cup granulated sugar
2/3 cup white vinegar
2 teaspoons celery seed
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2/3 cup vegetable oil (canola recommended)
Prepare vegetables and mix together in a large container with a lid. You may sprinkle this with 1/2 cup cold water (I omitted the water and it was fine later.) Chill vegetables in refrigerator while preparing the dressing.
Soften the gelatin in 1/4 cup water and set aside.
Mix together all other ingredients except the oil in a saucepan. Bring mixture to a boil in the pan, stirring occasionally. Remove pan from heat and stir in the softened gelatin. Allow mixture to cool a little (about 5 – 10 minutes). Gradually wisk in the oil a little at a time. Cool until thickened – you will want it to still be pourable but it will have some thickness.
If you put the water on your vegetables, drain it off now before adding the dressing mixture. Pour cooled dressing mixture into the vegetables, stir and mix well so that all pieces are coated with dressing. Keep chilled until serving (tastes best if chilled overnight). Stir again just before serving.
This salad will keep for a week in your refrigerator and will stay crisp.
Submitted by: cousinsheryl on June 6, 2010