Norwegian Coleslaw Recipe

5 1 2
Norwegian Coleslaw Recipe
Norwegian Coleslaw Recipe photo by Taste of Home
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Norwegian Coleslaw Recipe

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5 1 2
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling

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

Nutritional Facts

3/4 cup: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 469mg sodium, 24g carbohydrate (21g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
Originally published as Norwegian Coleslaw in Country February/March 1992, p51

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MY REVIEW
brkornhaus User ID: 118422 14181
Reviewed May. 13, 2013

"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."

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