Instructions: Combine all vegetables and toss with oil. Set aside. Combine remaining ingredients except gelatin. Bring to a boil. Remove from heat. Add lemon gelatin. Stir to dissolve. Cool to lukewarm. Pour over slaw and toss well.

Cover and chill overnight or at least 6 hours. This will keep 2 to 3 weeks in refrigerator.

Yield: 10 to 12 servings.

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