Best Norweigian Coleslaw Recipes

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

Ingredients

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

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

Ingredients

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

GERMAN COLESLAW

German Coleslaw image

This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14-18 servings.

Number Of Ingredients 7

Ingredients

1 medium head cabbage, finely shredded
3 to 4 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons salt
3/4 cup canola oil

Steps:

In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.