Makes 6-8 servings,
1 medium head cabbage, shredded
1 teaspoon salt
2 cups granulated sugar
1 cup vinegar
1/4 cup water
1 teaspoon celery salt
1 teaspoon mustard seed
1 medium carrot, peeled and grated
1 medium green pepper, chopped
Mix together cabbage and salt; let stand about 1 hour.
In a small saucepan, combine sugar, vinegar, water, celery salt and mustard seed. Boil one minute and cool to lukewarm.
Squeeze any moisture from cabbage and salt mixture, then mix in carrot and green pepper. Pour dressing over the mixture. Mix well.
Place in freezer containers leaving 1/2-inch head space and freeze. Slaw will stay crisp and fresh tasting when thawed.