Norwegian Coleslaw Recipes

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NORWEGIAN COLESLAW



Norwegian Coleslaw image

Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although I haven't tried that yet. The long cook time is the marinating.

Provided by Kaarin

Categories     Peppers

Time P1DT2h20m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 medium head of cabbage
1 tablespoon salt
1 1/2 cups sugar
1 cup white vinegar
1 teaspoon mustard seeds
1 teaspoon celery seed
2 cups celery, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 carrots, shredded

Steps:

  • Shred cabbage and toss with salt.
  • Cover and refrigerate at least 2 hours.
  • Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
  • Cool completely.
  • Add to the cabbage along with the remaining vegetables.
  • Cover and refrigerate at least 24 hours before serving (longer is better).
  • Keeps 4-6 weeks in the refrigerator.

Nutrition Facts : Calories 131.4, Fat 0.3, SaturatedFat 0.1, Sodium 617.4, Carbohydrate 31.8, Fiber 2.7, Sugar 28.7, Protein 1.4

NORWEGIAN COLESLAW



Norwegian Coleslaw image

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.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-16 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

NORWEIGIAN COLESLAW



Norweigian Coleslaw image

My norwegian friend Kai made this for one of my potlucks and I begged the recipe. You can make and store in fridge for at least a week. longer it sits, the better it tastes

Provided by GingerlyJ

Categories     Vegetable

Time 1h10m

Yield 6 cups, 12-18 serving(s)

Number Of Ingredients 10

1 medium head cabbage, chopped
1 tablespoon salt
1 1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seeds
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small red pepper, chopped
2 carrots, shredded

Steps:

  • toss cabbage with salt and chill one hour.
  • in a saucepan, heat sugar, vinegar and seasonings.
  • cook til sugar dissolves about 10 minutes.
  • add to cabbage, along with remaining veggies.

Nutrition Facts : Calories 130.7, Fat 0.3, SaturatedFat 0.1, Sodium 616.8, Carbohydrate 31.6, Fiber 2.7, Sugar 28.6, Protein 1.4

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