Norwegian Coleslaw

Total Time

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


12-16 servings

Updated: Sep. 22, 2022
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


  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.