2 med. fresh heads of cabbage, shredded
3 lg. carrots, shredded
1 lg./ carrot, shredded
3 c. sugar
1 1/2 c. white vinegar
1 tsp. salt
1 1/2 tbsp. celery seed
1 1/2 tsp. mustard seeds

Combine cabbage, carrot and green pepper in large bowl; set aside. Combine sugar, vinegar and salt. Bring to boil, boil 2 to 3 minutes. Cool. Stir in celery seeds and mustard seeds. Pour over vegetables. Cover and refrigerate overnight. Divide into 5 (1 quart) containers. Slaw may be stored 6 to 8 weeks in refrigerator.