Taste of Home
Norwegian Coleslaw
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. + cooling
YIELD: 12-16 servings.
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.
Ingredients
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1 medium head cabbage
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1 tablespoon salt
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1-1/2 cups sugar
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1 cup vinegar
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1 teaspoon mustard seed
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1 teaspoon celery seed
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2 cups chopped celery
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1 small green pepper, chopped
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1 small sweet red pepper, chopped
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2 carrots, shredded
Directions
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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.
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