Chop or shred: 1/2 c. chopped celery 1 red pepper, diced 1 green pepper, diced 1/2 tsp. celery seed 1/2 tsp. mustard seed

Add 1 teaspoon salt to shredded cabbage. Place in a glass bowl and refrigerate overnight. Squeeze out all the moisture in morning. Add rest of ingredients and combine thoroughly; add dressing. Freeze or store in covered container in refrigerator.