Shred cabbage; chop peppers and onion; grate carrots. Dissolve gelatin in cold water. Heat sugar and vinegar until clear. Add spices and gelatin; beat in salad oil. Mix vegetables together and pour the liquid mix over them; stir. Refrigerate overnight before using. Will keep in refrigerator 1-2 weeks or longer. For 1 head of cabbage, use 1/2 of other ingredients.
By Robin from Washington, IA
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A recipe my step-mother used to make. Very good.
The water chestnuts make this a special salad.
Mix well and put in a round mold 24 hours in refrigerator. Do not freeze.
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Beat eggs and sugar, add vinegar. Cook in double boiler until thick. Add butter. Cool. Add whipped cream to the cooled mixture.