Freezer Coleslaw - cooking recipe

Ingredients

1 large cabbage, shredded
3 medium carrots, shredded
1 medium green pepper, shredded
1 small onion, shredded
3/4 cup sugar
1 cup cider vinegar
3/4 cup vegetable oil
3 teaspoons salt
1 teaspoon ground mustard
1 teaspoon celery seed

Preparation

In a large bowl, combine cabbage, carrots, green pepper and onion.
Add sugar and toss to coat.
In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
Bring to a boil.
Pour over cabbage mixture and toss to coat.
Cover and refrigerate for at least 2 hours before serving.
Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.