1 med. size cabbage, shredded
1 tsp. salt
1 green pepper, shredded
1 carrot, shredded
1 c. sugar
1 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed

Add 1 teaspoon salt to cabbage and let stand for 1 hour. Drain and squeeze well. Combine with green pepper and carrot. Combine sugar, vinegar, mustard seed, celery seed and boil for 1 minute. Cool. Pour over shredded mixture. Mix well. Place slaw in glass or plastic container with tight lids. Freeze. Thaw before serving. Yields approximately 1 quart of cole slaw, depending on size of cabbage head.

NOTE: Slaw can be used immediately or put into smaller containers with lids to be used as needed. Very good. Keeps well.