1 medium head of cabbage
3 green peppers
3 medium onions
3 red peppers
3 Tablespoons salt
3 cups sugar
3 cups vinegar
1 Tablespoon white mustard seed
1 Tablespoon celery seed
Clean and grate vegetables with a food chopper. Add salt and let set 2 hours in the refrigerator. Press and drain liquid from the veggies and add remaining ingredients.
Mix well and store in a stone jar in a cool place.
**Although I've not made the variation myself, I did find this recipe with one addition, to add diced green tomatoes. We picked all our tomatoes with the threat of impending frost, so I should have tried them in this batch. However, Frank's Restaurant's slaw did not contain green tomatoes.