Freezer Slaw

1 1/2 cups sugar
1 cup cider vinegar
3 (10-ounce) packages shredded angel hair cabbage slaw
1 large carrot, shredded
1 small green bell pepper, diced
1 teaspoon celery salt
1 teaspoon mustard seeds

Bring sugar and vinegar to a boil in a small saucepan, stirring until sugar dissolves; cool.
Combine cabbage and next 4 ingredients. Pour vinegar mixture over cabbage mixture, tossing to coat. Place in a large heavy-duty zip-top plastic bag or an airtight container and freeze up to 3 months. Thaw in refrigerator before serving.

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