Amish Stay-Crisp Coleslaw
 
 
Ingredients
  • 1 medium head of cabbage, shredded
  • 2 carrots, shredded
  • 1 green pepper, chopped
  • 1 /4 cup onion, chopped
  • 1 envelope unflavored gelatin
  • 1 /4 cup cold water
  • 2  /3 cup sugar
  • 2 /3 cup vinegar
  • 1 teaspoon celery seed
  • 1 1  /2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 / 3 cup vegetable oil
Instructions
  1. Mix cabbage,carrots, peppers and onions.  Sprinkle with half cup cold water.  Cover and refrigerate to crisp, about 30 minutes.  Soften gelatin in 1 /4 cup cold water.  In saucepan combine sugar, vinegar, celery seed, salt and pepper. Bring to a boil. Stir in gelatin.  Cool until dressing is slightly thickened.  Beat the dressing well and gradually stir in vegetable oil. Drain vegetables and pour dressing over top until cabbage is well coated.  Refrigerate until serving time. Toss before serving. Stays crisp for several days if refrigerated.
Recipe by Amish 365 at https://www.amish365.com/the-amish-cook-week-of-oct-22-2012/