In a large mixing bowl, toss to coat cabbage, carrots, celery, red onion, splenda and celery seeds. Set aside.
In a separate container, combine and mix white vinegar, salt, dry mustard ground pepper, and crushed red bell pepper.
Microwave on high 1 or 2 minutes to bring to a boil and dissolve salt and mustard.
Pour hot dressing over cabbage mixture and mix well. This will wilt the cabbage a bit.
Place in an appropriate storage container. Cover and refrigerate for at least a couple hours.
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