1 med. cabbage head, shredded
1 carrot, grated
1 green pepper, chopped
1 tsp. salt

Mix salt with cabbage. Let stand 1 hour. Squeeze out excess moisture. Add carrot and pepper. While cabbage is standing, make dressing.

DRESSING:

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

Combine ingredients and boil 1 minute. Cool to lukewarm. Pour over slaw mixture. Put into containers and freeze. This thaws in just a few minutes for serving. Leftover slaw can be refrozen.