1 head cabbage, shredded

Sprinkle with 1 teaspoon salt. Chill 1 hour. 1 green pepper, chopped 1 carrot, diced fine

Add to cabbage; stir lightly. In small pan, heat 3/4 cup white vinegar, 1/4 cup water, 1 teaspoon celery salt, and 2 tablespoons liquid sweetener. Do not boil. Pour over cabbage mixture. Lift through; do not stir or you will bruise the cabbage. Will keep several days in refrigerator. Store in glass container. I use a pickle jar.