2 1/2 lb. cabbage (grated)
1 or 2 carrots (grated)
1 green pepper (chopped)
1 sweet red pepper (chopped)
1 c. chopped celery
1 tsp. salt

Mix salt with cabbage. Let stand 1 hour. Squeeze out moisture and add carrots, peppers, celery. While cabbage is standing prepare:

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

Bring to a boil and boil 1 minute. Cool to lukewarm. Pour over slaw. Eat or freeze. Freeze in meal size packages. Keeps several days in refrigerator. The dressing is also good on tossed salad or cabbage salad.