Toss cabbage lightly with salt. Cover and let sit for 1 hour; drain well. Meanwhile, in saucepan, combine vinegar, sugar, water, mustard seeds and celery seeds. Bring to boil and boil for 1 minute; cool completely.

In large bowl, mix together cabbage, carrots and green pepper; add vinegar mixture. Spoon coleslaw into plastic containers, leaving a 1 inch head space. Seal, date and freeze. (The coleslaw will keep for up to 3 months in freezer. To thaw, place overnight in refrigerator. One-cup containers can be thawed on kitchen counter in 2 hours.) Makes about 14 cups Typed in MMformat by cjhartlin@msn. Com