1 md Head cabbage; shredded
1    Carrot; grated
1    Bell pepper; chopped
1 ts Salt

-DRESSING –
1 c Vinegar
1/4 c Water
1 ts Whole mustard seed
1 ts Celery seed
2 c Sugar

Mix salt with cabbage; let stand 1 hour. Squeeze out excess moisture. Add
carrot and bell pepper. Make dressing. To make dressing combine ingredients
and boil 1 minute. Cool to lukewarm and pour over the slaw. Put into
containers and freeze. This thaws quickly for serving. Leftovers can be
frozen. Makes 6 pints.