1 med. to lg. cabbage (chopped)
1 carrot (grated)
1/2 green pepper (chopped)
1 tsp. salt

Mix salt with cabbage and let set 1 hour, then squeeze out excess moisture. Add green pepper and carrot.

DRESSING:

1 c. vinegar
1 tsp. whole mustard seed
2 c. sugar
1/4 c. water
1/4 tsp. celery seed

Bring all ingredients to boil and boil 1 minute, cool to lukewarm. Pour over slaw and mix gently. Pack into containers and freeze. Cabbage remains crisp.