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.
- 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
- 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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