Swedishcoleslaw Recipes
SWEDISH COLESLAW
Make and share this Swedish Coleslaw recipe from Food.com.
Provided by D. Todd Miller
Categories Greens
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
- In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
- Cover and place in the refrigerator. This will keep for several days.
Nutrition Facts : Calories 417.9, Fat 24.7, SaturatedFat 3.2, Sodium 41.1, Carbohydrate 48.9, Fiber 5.5, Sugar 42.5, Protein 3.5
SWEDISH COLE-SLAW WITH FENNEL
Provided by Food Network
Number Of Ingredients 8
Steps:
- Finely slice the fennel. Grate the carrots. Grate the clove of garlic. In medium mixing bowl, mix the fennel, carrot, cranberries and garlic. Add the dressing to taste. Let sit for at least 4 hours for all the flavors to come out and for the fennel to become marinated.
COLESLAW (((THE BEST EVER)))
Make and share this COLESLAW (((THE BEST EVER))) recipe from Food.com.
Provided by Alan Leonetti
Categories Vegetable
Time 30m
Yield 1 Batch
Number Of Ingredients 12
Steps:
- Shred the cabbage & in a food processor& set aside.
- Chop the bell peppers & onion.
- Place into a bowl & set aside.
- In a pot, mix together both vinegars, brown sugar, salt, celery seed, mustard seed & tumeric. You may also add granulated sugar to taste.
- Boil 5 to 8 minutes.
- Immediately pour over the cabbage/bell pepper/onion mixture.
- Stir well & then refrigerate.
- It will keep crisp & yummy for a month or longer.
Nutrition Facts : Calories 979.9, Fat 3.5, SaturatedFat 0.7, Sodium 2624.6, Carbohydrate 214.6, Fiber 40, Sugar 164.2, Protein 21.3
NORWEGIAN COLESLAW
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
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 :
CLASSIC COLESLAW
Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
- Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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