Freezer Slaw

• 2 medium heads cabbage, shredded (about 16 cups)
• 2 teaspoons salt
• 2 cups sugar
• 2 cups water
• 2 cups cider vinegar
• 2 teaspoons celery seed
• 2 teaspoons mustard seed
• 2 medium sweet red peppers, chopped
• 2 medium carrots, shredded

1. Place cabbage in a very large bowl; toss with salt. Let stand 1 hour.
2. Meanwhile, in a large saucepan, combine sugar, water, vinegar, celery seed and mustard seed. Bring to a boil, stirring to dissolve sugar. Cook 1 minute. Remove from heat; cool slightly.
3. Drain excess liquid from cabbage, if necessary. Add red peppers and carrots to cabbage. Add dressing; toss to coat. Cool completely. Transfer to freezer containers. Freeze, covered, up to 3 months.
4. To serve, thaw coleslaw overnight in refrigerator. Stir before serving.

cabbage, salt, sugar, water, cider vinegar, celery, sweet red peppers, carrots

Taken from www.tasteofhome.com/recipes/freezer-slaw/ (may not work)