Instructions: Core and trim cabbage. Shred cabbage, green pepper and carrots and combine, with onion, in a large bowl. Sprinkle with salt; let stand 1 hour. Drain.

Combine sugar, dry mustard, celery seed, vinegar and water in a large saucepan. Bring to a boil; boil 3 minutes, stirring constantly to keep it from boiling over. Cool.

Pour sauce over cabbage mixture. Let stand 5 minutes. Stir well. Pack slaw into freezer containers or freezer bags. Seal, label and freeze.

This recipe yields about 5 pints.

Yield: 5 pints

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