Ingredients
| 6 | cups cabbage, shredded |
| 1 | teaspoon salt |
| 3 | ribs celery, chopped |
| 1 | small green bell pepper, chopped |
| 1 | cup white vinegar |
| 1/2 | cup water |
| 1 1/2 | cups sugar |
| 1 | teaspoon celery seed |
| 1 | teaspoon mustard seed |
Instructions
Sprinkle salt over cabbage and let sit at room temperature for 1 hour, then drain. Add celery and bell pepper to cabbage. Refrigerate while mixing the dressing. In a saucepan, put vinegar, water, sugar and seeds. Bring to boil and then boil for only 1 minute. Remove from heat and let cool for 30 minutes before pouring over cabbage mix. Divide into 12 serving containers to serve fresh, or in freezer bags to freeze. Keeps 2 weeks in refrigerator. If frozen, remove coleslaw for 2 hours before serving. Serves 12
