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Norwegian Coleslaw Recipe

Norwegian Coleslaw Recipe photo by Taste of Home

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This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.

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Norwegian Coleslaw Recipe

Prep: 10 min. + chilling Cook: 10 min. + cooling

Yield: 12-16 Servings

10 10 20

Ingredients

1 medium head cabbage
1 tablespoon salt
1-1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded

Directions

Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (3/4 cup) equals 96 calories, trace fat (trace saturated fat), 0 cholesterol, 469 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Norwegian Coleslaw in Country February/March 1992, p51

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Norwegian Coleslaw

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(1-1) of 1 reviews

Reviewed on May. 13, 2013 by brkornhaus

I made this for a casual Mother's Day meal at my house. Almost everyone took seconds. It was the surprise hit of the evening. I didn't have mustard seed, so I substituted 1/2 teaspoon dry mustard. Seemed ok. Next time my personal preference would be to omit the green pepper and add an extra carrot or two. I'd keep the red pepper though, just for the splash of color.