1 med. head cabbage, shredded
1 carrot, grated (optional)
1 green pepper, (chopped fine)
1 tsp. salt
1 c. vinegar
1/4 c. water
2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed.

Mix salt with cabbage. Let stand one hour. Squeeze out excess moisture, add carrot and pepper. While cabbage is standing, make dressing as follows.

Mix well and boil one minute. Cool to lukewarm, pour over slaw mixture, put in container, cover and freeze. This thaws in just a few minutes for serving. Leftovers can be refrozen easily. This dressing can be used for fresh slaw to serve immediately. Onion can be added if desired, but do not add if freezing.