Place all the veggies in a large bowl and toss. Sprinkle the salt over them and let them sit for at least one hour to draw out the water. Rinse and drain the veggies.
To make the dressing, place all the dressing ingredients in a medium saucepan and bring to a boil. Boil for 2 minutes. Let cool just slightly, a couple of minutes.
Place the veggies in a large bowl and pour the hot dressing over them. Stir to combine. Let the slaw cool completely then spoon into a freezer bag with most of the liquid. Lay the freezer bag flat in the freezer. Will keep up to 3 months. To use, remove the bag, thaw, and place in a bowl to serve.
*A good amount of sugar is needed to counter the acidity of the vinegar. Keep in mind that much of the sugar won't be eaten, it will be left in the liquid at the bottom of the bowl. However, feel free to reduce the sugar as your taste permits.