1 med. head cabbage, shredded
1 tbsp. salt
1 tsp. celery salt
1 1/3 c. sugar
1 c. white vinegar
1 tsp. mustard seed
2 c. diced celery
1 green pepper, diced
1 sm. onion
2 carrots, shredded

Mix cabbage and salt well; refrigerate 2 hours. Combine sugar, white vinegar, mustard seed and celery salt. Bring to a boil, stirring until sugar is melted. Let cool. Pour cooled vinegar syrup over vegetables, including the cabbage, and mix well.

Refrigerate for a week for optimum flavor. Stores well for 3 to 4 weeks in refrigerator. Sweetener can be substituted for sugar.