Freezer Coleslaw - cooking recipe

Ingredients

1 medium head cabbage, shredded (about 10 c.)
1 carrot, shredded
1 green pepper, chopped
1 tsp. salt
1 c. vinegar
2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Preparation

In a large bowl, combine vegetables with salt.
Let stand 1 hour.
Place remaining ingredients in a saucepan.
Bring to a boil and boil 1 minute.
Cool.
Drain vegetables and add to vinegar mixture; stir gently.
Ladle into plastic freezer containers and freeze.
When ready to use, defrost and serve chilled.
Makes about 1 1/2 to 2 quarts.