1 med. cabbage, shredded
1 grated carrot
2 chopped green peppers (or half green, half red)
1 tsp. salt

DRESSING:

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

Combine dressing ingredients and bring to boil 1 minute. Mix salt and shredded cabbage. Let stand 1 hour; squeeze out moisture by draining through colander. Add carrot and pepper and dressing, which has been cooled to lukewarm. Put into containers and freeze. Leftovers can be frozen.