Refrigerator Coleslaw from Dee Beckman Makes about 3 quarts Chop in blender, or shred and cut finely: 2 large or 3 medium heads cabbage 2 stalks celery 3-4 carrots 1 onion (Dee also adds peppers for extra flavor—red, yellow, green, just take your pick or use them all!) Sprinkle generously with salt and set aside while making dressing. Before adding dressing, squeeze dry. Dressing: Combine in saucepan: 2 cups sugar 1 teaspoon salt 1 cup vinegar 1/8 teaspoon pepper 1-2 teaspoons celery seed Bring to a boil. Remove from heat. When cool, add to cabbage. Mix well. Can be made in large amounts and stored in refrigerator or freezer. Keeps in refrigerator several months. Store in tightly covered containers.