Freezer Coleslaw - cooking recipe

Ingredients

1 shredded medium cabbage
1 shredded carrot
1 chopped green pepper
1 tsp. salt
1 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed

Preparation

Combine vegetables with salt and let stand 1 hour.
Place remaining ingredients in saucepan, bring to boil for 1 minute, cool and drain.
Add vinegar mixture to vegetables and stir gently.
Ladle into plastic freezer bags.
When ready to use, defrost and serve chilled.
Yields 1 1/2 to 2 quarts.