Crisp Cole Slaw

[aeiou]

8 cups shredded cabbage
2 carrots, shredded
1 green pepper, cut into thin strips
1/2 cup chopped onion
3/4 cold water
1 envelope unflavored gelatin
2/3 cup sugar
2/3 cup vinegar
2 tsp celery seeds
2 tsp sea salt
1/4 tsp white pepper
2/3 cup canola oil

1. Shred the cabbage fine. Mix the cabbage with the shredded carrots, finely diced onion, and green pepper.
2. Sprinkle 1/2 cup of the cold water over the cabbage mixture. Place in refrigerator to cool.
3. Mix 1/4 cup cold water with geletin.
4. Combine the sugar, vinegar, celery seeds, sea salt, and white pepper in a sauce pan. Bring to a boil, and add the geletin. Cook until slightly thickened. Beat well. Gradually beat in the canola oil.
5. Drain the water from the cabbage mixture.
6. Pour the dressing over top of the cabbage mixture.
7. Mix lightly until the cabbage is coated with the dressing.

Serve immediately, or store in refrigerator. Stir before serving.

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