1 head cabbage, shredded
1 green pepper, chopped
1 lg. carrot, grated
1 tsp. salt
1 sm. onion, grated (opt.)

DRESSING:

1/4 c. water
1 tsp. mustard seed
1 tsp. celery seed
2 c. sugar
3/4 c. white vinegar

Mix salt and cabbage and let stand 1 hour. Squeeze out excess moisture. Add carrot and green pepper. Let stand while making dressing.

DRESSING: Combine all dressing ingredients and boil 1 minute. Cool to lukewarm. Pour over slaw. Put in freezing containers and freeze. Keeps well.