1 med. or lg. cabbage, shredded
1 tsp. salt
1/2 c. vinegar
1/4 c. water
1 tsp. celery seed
2 carrots, grated
1 green pepper, chopped
2 c. sugar
1 tsp. mustard seed

Mix salt with cabbage. Let stand 1 hour. Drain off excess moisture. Add carrots and green pepper. While cabbage is standing, make the dressing. Combine vinegar, sugar, water, mustard seed and celery seed, and boil 1 minute. Cool to lukewarm and pour over slaw mixture. Put in containers, cover and freeze. Will thaw in a few minutes. Leftover slaw can be refrozen.