Tangy Coleslaw

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8 cups shredded cabbage , (about one-third head)

1-1/4 tsp salt

1 sweet red pepper , thinly sliced

1/2 red onion , thinly sliced

1 tbsp chopped fresh dill , (or 1 tsp/5 mL dried dillweed)

1/4 cup red wine vinegar

1 tbsp granulated sugar

1 tbsp vegetable oil

1 tsp dry mustard

3/4 tsp celery seeds

1/4 tsp pepper

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