FROZEN COLESLAW

8 cups (1 large) fine green cabbage
1 teaspoon salt
1 cup (2 medium) shredded carrots
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
FOR THE DRESSING:
1 1/2 cups sugar
3/4 cup vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon salt

In large bowl, sprinkle cabbage with salt. Let stand 1 hour.

Drain thoroughly. Stir in carrots, green pepper, onions and celery; set aside.

In medium saucepan, combine all dressing ingredients. Bring to a boil; boil 1 minute. Pour dressing over vegetables; toss until well coated.

Store in freezer containers for up to one month.

TO SERVE:
Thaw in refrigerator for up to 24 hours depending on size of container. Serve slightly frozen.

Makes 14 servings, (1/2 cup each)
From: Recipelink.com
Source: Recipe booklet: Summer Fun Cookbook, Pillsbury Classic Cookbooks, 1986