Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a bowl and pour over cabbage mixture. Set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove saucepan from heat and cool completely.
Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags and freeze.
The nutrition data for this recipe includes the full amount of the salted water. The actual amount of the salted water consumed will vary.
When ready to use, thaw in refrigerator, drain excess fluid, and add mayonnaise to suit your taste.
I double this recipe. It is a little time consuming, so I want plenty stocked up!
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