1 med. head cabbage, coarsely chopped
1 tsp. salt
1 carrot, grated
1 bell pepper, chopped
1 c. sugar
1/4 c. water
1 tsp. mustard seed
1 c. vinegar
1 tsp. celery seed

Sprinkle salt over grated cabbage, mix well and set aside for one hour. Mix together sugar, water, mustard seed, vinegar and celery seed in a saucepan. Bring to a boil and boil for one minute; cool.

Drain cabbage thoroughly. If necessary, squeeze out excess moisture. Add cabbage, green pepper and carrot to cooled syrup. Mix thoroughly. Store in freezer containers. Thaw overnight in refrigerator before serving.

If creamy coleslaw is desired, drain off liquid after thawing and add your favorite slaw dressing.