1 c. sugar
1 c. vinegar
1 c. water
1/2 tsp. celery seed
5 1/3 c. shredded cabbage
1 med. onion, finely chopped
1 lg. carrot, shredded
1/2 c. chopped green pepper
1/2 c. chopped red pepper
1 tsp. salt

1. In 2 quart saucepan over high heat bring first 4 ingredients to boil, stirring occasionally. Boil 1 minute. Cool to room temperature.

2. Meanwhile in large bowl, toss together cabbage and other remaining ingredients, set aside.

3. Drain cabbage mixture. Stir cooled vinegar mixture into cabbage mixture until well mixed.

4. Pack cole slaw in 3 (1 pint freezer containers leaving 1/2 inch space atop). Cover and freeze. Store in freezer up to 6 months.

5. Thaw cole slaw about 3 hours at room temperature before serving. Makes 6 cups or 3 pints.