5-1/3 cu. shredded cabbage
1 med. onion, finely chopped
1 lg. carrot, shredded
1/2 cu. chopped green pepper, seeded
1/2 cu. chopped red pepper, seeded
1 tsp. salt
1 cu. sugar
1 cu. vinegar
1 cu. water
1/2 tsp. celery seed
In a large bowl, toss together the "Dry" ingredients, set aside.
Add the "Wet" ingredients to a 2 quart saucepan bring to a boil over high heat, stirring occasionally. Boil for 1 minute.
Remove from heat, and cool to room temperature.
Drain "Dry" mixture (the salt will draw liquid out of the cabbage). Stir the cooled "Wet" mixture into the "Dry" mixture until all the vegetables are well coated.
Pack the cole slaw into three 1 pint freezer containers leaving 1/2 inch space at the top. Cover and freeze. Store in
freezer up to 6 months. Thaw the cole slaw about 3 hours at room temperature before serving. Makes 6 cups or 3 pints.