1 med. head cabbage (shredded)
1 tsp. salt
2 carrots (shredded)
1 onion (chopped)
1 c. white vinegar
1 c. sugar
2 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. coarse ground black pepper

Combine cabbage and salt in a plastic or glass bowl. Let set 1 hour; drain. With hands, squeeze cabbage to remove liquid. Combine with carrot and onion.

In a saucepan, mix together the vinegar, sugar, mustard and celery seeds. Stirring constantly, bring to a boil and cook 1 minute. Cool to lukewarm. Pour over slaw. Sprinkle black pepper over slaw, stir to mix. Chill in refrigerator. Stir again before serving. Leftover slaw may be frozen.