Ingredients
8 cups shredded green cabbage
1 carrot, peeled and shredded
1 small yellow bell pepper, thinly sliced
1 medium Granny Smith apple, cored and chopped
1 medium Rome apple, cored and chopped
1/2 cup thinly sliced red onion
3/4 cup cold water, divided
1 envelope unflavored gelatin
2/3 cup granulated white sugar
2/3 cup white vinegar
2 teaspoons celery seed
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
2/3 cup Carapelli Extra Light Olive Oil


Cooking Directions
In bowl, combine cabbage, carrot, bell pepper, apples and onion. Sprinkle vegetables and fruit with ½ cup cold water; set aside. In small bowl, soften unflavored gelatin in remaining ¼ cup water; set aside. In saucepan, bring sugar, vinegar, celery seed, salt and pepper to a boil. Remove from heat and add softened gelatin. Cool until gelatin mixture is slightly thickened. Beat gelatin mixture until well combined and then gradually beat in the Carapelli Extra Light Olive Oil. Drain water from vegetables and fruit. Pour dressing over the salad and toss until well coated. Chill several hours or until ready to serve. Makes about 12 cups slaw.

Preparation Time: 20 minutes

Total Time: 40 minutes + chilling time

Wine Suggestions: Chardonnay or Light-bodied red