Coleslaw

My family are coleslaw eaters. When I saw this recipe with gelatin in it, I had to give it a try. It is good. Not perhaps one of our favorites, but good enough that all of it was eaten up. I did make a smaller version of this amount as there are only three of us to eat it. I would cut down on the amount of cooking oil the next time.

Coleslaw

6 to 8 cups shredded cabbage

2 carrots, shredded

1 green pepper, chopped, opt.

½ cup cold water

1 envelope of unflavored gelatin

¼ cup cold water

⅔ cup sugar

⅔ cup vinegar (flavor of your choice, I used white wine vinegar)

2 teaspons celery seed

1 ½ teaspon salt

¼ teaspoon pepper

⅔ cup cooking oil

  Toss first 4 ingredients. Sprinkle with ½ cup water. Chill.

Soften gelatin in ¼ cup water. Mix next 5 ingredients and bring to a boil; Stir in softened gelatin. Cool until slightly thickened. Beat well; gradually beat in oil. 

Pour over vegetables. Be sure to do the chilling and cooling times. This is not a mix and eat right away type of salad.

This is gluten free if you check your vinegar is gluten free.