Recipe - Coleslaw For Freezing

1 md Head cabbage; shredded
1 Carrot; grated
1 Bell pepper; chopped
1 teaspoon Salt

DRESSING
1 cup Vinegar
One fourth cup Water
1 teaspoon Whole mustard seed
1 teaspoon Celery seed
2 cup Sugar

Mix salt with cabbage; let stand 1 hour. Squeeze out excess moisture. Add
carrot and bell pepper. Make dressing. To make dressing combine ingredients
and boil 1 minute. Cool to lukewarm and pour over the slaw. Put into
containers and freeze. This thaws quickly for serving. Leftovers can be
frozen. Makes 6 pints.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.