Firecracker Coleslaw

• 4 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 1 teaspoons salt
• 2 large carrots, grated
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 large orange bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 cup sugar
• 1 cup cider vinegar
• 1/4 cup parsley, chopped
• 1/4 cup water
• 1 tablespoon dry mustard
• 2 teaspoons celery seeds

1. In a heavy saucepan, toss the green and red cabbage together with salt. Cover and let stand for 1 hour. Drain off any water that accumulates. Return cabbage to saucepan and toss in the carrots and bell peppers.
2. In a large shaker bottle, combine the remaining ingredients and shake until well blended. Pour dressing over the cabbage mixture and toss. Place the saucepan over medium heat and bring slowly to a boil. Let boil for 1 minute, and cool to room temperature. When slaw is completely cooled, place in an airtight container and freeze at least 24 hours.
3. To serve, thaw in the refrigerator for several hours.
4. Great with Cracked Whole Crabs or Pulled Barbecue!

green cabbage, red cabbage, salt, carrots, red bell pepper, green bell pepper, orange bell pepper, yellow bell pepper, sugar, cider vinegar, ubc, ubc, mustard, celery seeds

Taken from www.epicurious.com/recipes/member/views/firecracker-coleslaw-50044654 (may not work)