• Servings: 10 to 12
• 1 large head of cabbage (chopped - 7 cups)
• 1 green bell pepper, chopped
• 1 large jar of pimientos, chopped
• 2 carrots, grated
• 1/2 c. grated onion
• 1 teaspoon salt
• 1/2 cup salad oil
• Dressing:
• 1 teaspoon celery seed
• 3/4 c. sugar
• 1/4 c. vinegar
• 1/2 c.p flour
• 1 (bx) Lime Jello

1. Combine above ingredients in a large bowl.
2. Mix in salt and salad oil.
3. Pour over salad mixture and marinate one hour or more.
4. Pour above dressing ingredients over on lime Jello. Heat enough to dissolve Jello, then cool.
5. Pour over cabbage mixture and refrigerate.
6. This salad will keep about a week without losing its crispness or becoming strong tasting.

Cooks Note: This salad will keep about a week without losing its crispness or becoming strong tasting.