Category: Salads

1 medium Head cabbage, shredded

1 Carrot, grated

1 Bell pepper, chopped

1 tsp Salt



DRESSING



1 cup Vinegar

1/4 cup Water

1 tsp Whole mustard seed

1 tsp 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>.