1 c. vinegar
1/4 c. water
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. salt
1 med. head cabbage, shredded
1 carrot, grated
1 green pepper, chopped
1/2 red pepper, chopped

Shred cabbage and sprinkle with one teaspoon salt. Mix well and let stand while making dressing (one hour).

Bring to boil: vinegar, water, sugar, mustard, and celery seed. Boil for one minute. Remove from stove and let cool.

Squeeze excess moisture from cabbage. Mix in other vegetables. Pour cooled dressing over slaw. Mix and put in freezer containers and freeze. Yields 3 pints. Slaw can be refrigerated for use without freezing.