- 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.
Reviews forNorwegian Coleslaw
"I fixed this for a family get-together and everyone loves it!!"
"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."