Cooking for Daily Living
Soups, Salads and Dressings
Cold Slaw

2 c. finely shredded cabbage (not ground)
1 small carrot, grated
1/2 sweet red or green pepper
2 Tbsp. minced onion
Mix vegetables except onion, sprinkle with cold water and refrigerate two hours or longer to crisp.

Cold Slaw Dressing
1/4 c. water
1 Tbsp. vinegar
1/2 tsp. salt
1/2 tsp. celery seed or a little green dill, minced
1/4 tsp. paprika
1 tsp. lemon gelatin
1 Tbsp. salad oil
Mix all ingredients except gelatin and salad oil. Heat to boiling point and stir in gelatin then oil. Cool completely. Squeeze any water from vegetables and toss with onion. If dressing has thickened beat with a fork before tossing with vegetables.