Louise Lindsey S Cabbage Salad Recipe
Ingredients
| Shredded cabbage | 8 Cup (16 tbs) | |
| Carrots | 2 , shredded | |
| Green pepper | 1 To taste, minced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Cold water | 3/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Sugar | 2/3 Cup (16 tbs) | |
| Vinegar | 2/3 Cup (16 tbs) | |
| Celery seed | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Vegetable oil | 2/3 Cup (16 tbs) |
Directions
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.
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.
Chef
