Cookbook Salads Side Dishes

Gail’s Coleslaw

2 bags cabbage, shredded
1 1/2 C. carrots, shredded
1/2 bunch green onions, chopped
1 green pepper, finely chopped
3/4 C. vegetable oil
1/3 C. vinegar
1/3 C. oil
1 C. sugar
1/2 tsp. mustard seeds
1 tsp. salt
1 tsp. celery seeds
1-3 oz. pkg. sugar-free lemon Jell-O

Combine cabbage, carrots, onion and green pepper in bowl. Heat remaining ingredients, except Jell-O, until comes to a boil. Add the Jell-O and stir until dissolved. Pour over vegetables. Refrigerate overnight.

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