Salad Archives - Page 2 of 9 - International Cuisine

Russian Potato Salad (Olivier Salad)

March 7, 2019 By Darlene at International Cuisine

Russian potato salad is a hearty salad and truly could be a meal by itself. This type of salad is popular in many places of the world and especially in the Eastern European countries that used to be part of the USSR. It takes some time to prepare and the pieces should be cut uniform for a pretty presentation. We loved it!

This Russian potato salad would be perfect as a side dish or a dish for any picnic or potluck. It makes a large amount and I think the leftovers taste even better. I made it without the ham as I was serving vegetarian guests so feel free to add or delete ingredients, it is that kind of salad. I loved the cucumber in the salad but you could easily add in celery as well, you get the idea.

This salad is also known as Olivier salad because the original recipe came from a Belgian chef that worked in a high end restaurant in Moscow in the late 1860’s. His name was Lucien Olivier. The recipe has definitely changed since that time with ingredients that are easier to come by. This salad is often served in Russia on New Years. Whether you call it Russian Potato Salad or Olivier Salad, you are sure to enjoy it.

Did you know that name Red Square has nothing to do with communism, but derives from the word “krasnyi” which meant beautiful? If you would like to learn more about Russia be sure to check out “Our Journey to Russia” plus get some more authentic Russian recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.5 from 4 votes

Russian Potato Salad

A traditional Russian salad that is served at parties and in restaurants. It is really fantastic!

Course Salad

Cuisine Russian

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings

Calories 360kcal

Author Darlene at International Cuisine

Ingredients

3/4 lb. ham, cooked cubed
6 eggs, hard-boiled cubed
3 potatoes, russet cubed
3 carrots cubed
3 sweet pickles cubed
1 onion, sweet cubed
1 english cucumber, peeled and seeded cubed
1 cup frozen peas
1 cup mayonnaise
dill, fresh to taste
salt and pepper to taste
1/2 teaspoon sugar

Instructions

In a large pot add the peeled potatoes and carrots whole, Cover with water and bring to boil, cook until fork tender, taking care not to overcook.
Cube all the ingredients in like sizes for a delightful presentation.
Combine all the ingredients in a big bowl and add in the mayonnaise. Feel free to add in more mayonnaise if desired.
Season with salt and pepper to taste, add in the sugar and dill.
Mix thoroughly and refrigerate until ready to eat.

Nutrition

Ensalada Cubano (Typical Green Salad)

January 3, 2019 By Darlene at International Cuisine

This Cuba salad is a typical green salad that you would find on many Cuban tables as a companion to the meal. It is light and refreshing, sometimes we forget how good simple things can be. Add whatever is in season and fresh. The dressing is perfect with the lechon asado it is garlicky and tangy.

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2.5 from 22 votes

Ensalada Cubano (Typical Green Salad)

Course Salad

Cuisine Cuban

Prep Time 10 minutes

Total Time 10 minutes

Servings

Author International Cuisine

Ingredients

2 ripe red tomatoes sliced
1 red onion sliced
1 head iceberg lettuce shredded or torn
6-8 radishes sliced thin
Dressing:
4 cloves garlic mashed
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice

Instructions

Toss together the salad ingredients in a bowl and place in a refrigerator to chill.
For the Dressing:
Use a mortar and pestle to mash the garlic with the salt and pepper.
In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
Just before serving: Gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks.
Add just enough dressing to cover the salad -- more or less to your own taste.
Enjoy!

Portuguese Octopus Salad (Salada de Polvo)

November 8, 2018 By Darlene at International Cuisine

Portuguese octopus salad is truly one of my favorite things. Those who know me, know how much I love to eat octopus. Some say it is an acquired taste but I think it is more the texture that people think they may not like. Octopus if not cooked right can be too chewy. If you use the scare technique to cook it, it is a tender bite of heaven. I think you will find it easier than you may anticipate. I find octopus frozen at my local Asian market.

Seafood is abundant off the coast of Portugal and octopus is found on most menus. This salad is made with some onion, sun-dried tomatoes, roasted red peppers, and cilantro, the whole thing topped with fresh squeezed lime and olive oil with a touch of salt and pepper.

The scare technique works well for tenderizing the octopus and also for keeping the purple color. I understand you can also tenderize octopus in a pressure cooker although I have never made it that way, have you? Please tell me how it turned out in the comments below. There is an old wives tale that if you add a cork into the pot of water while cooking the octopus that it naturally acts a tenderizer as well. Since Portugal is the number one exporter of cork why not throw one in for good measure, I did!

I really hope you make this Portuguese octopus salad, you will love it!

Did you know that the Vasco da Gama Bridge in Lisbon is the longest bridge in all of Europe? If you would like to learn more about this awesome country plus get more authentic recipes be sure to check out “Our Journey to Portugal”.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4 from 16 votes

Portuguese Octopus Salad (Salada de Polvo)

A scrumptious Portuguese octopus salad that you will find irresistible! To make it tender be sure to use the scare technique and throw in a cork for good measure.

Course Salad

Cuisine portuguese

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings

Calories 202kcal

Author Darlene at International Cuisine

Ingredients

1 3lb octopus
1 white onion quartered
1 carrot in chunks
3 cloves garlic
8 peppercorns
1 bunch cilantro stems
1 red bell pepper roasted, seeded and chopped
1/2 cup sun dried tomatoes
1 red onion chopped
1 bunch cilantro leaves chopped
1 lime juice of
1/4 cup olive oil to taste
salt and pepper to taste

Instructions

To cook the octopus

In a large stock pot fill with 2 liters of water or enough to cover the octopus.
Add in the white onion, carrot, garlic, cilantro stems and peppercorns to the pot of water and bring to a boil.
Rinse off your octopus and use the scare technique before placing it in the pot of water. To do this you hold it by the head, and drop the tentacles into the water and swirl them around the pot in a circular motion twice. Remove it and you will see all the tentacles shrivel up (like they got scared). Repeat this process two more times on the third time drop the whole octopus into the pot. Add in a cork for good measure. Let cook until for tender about 50 minutes depending on the size of your octopus.
Remove the octopus and place on a cutting board, cut into bite size pieces. Place the cut pieces onto a baking tray and add in the rest of the salad ingredients, the red onion, red pepper, sun dried tomatoes and cilantro. Mix it up with the octopus and squeeze over the juice of one lime. Drizzle about 1/4 of a cup of very good olive oil and then season with salt and pepper. Mix it all together and serve.

Notes

You can certainly use the water that the octopus was cooked in to make a seafood stock, just note that it will be a bit of a pink color but will add wonderful flavor!

Nutrition

Peruvian Ceviche (The National Dish of Peru)

September 13, 2018 By Darlene at International Cuisine

Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru. I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.

In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche. June 28th of each year has been deemed National Ceviche Day. They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out, and it is called leche de tigre or tiger’s milk. This invigorating potion is also known to be a hangover cure and aphrodisiac. This recipe is easy and scrumptious.

If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.

Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable. Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives. If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.65 from 14 votes

Peruvian Ceviche (the National Dish of Peru)

Did you know that Peru has an annual Ceviche Day each June 28th? Make this and see why!

Course Appetizer

Cuisine Peruvian

Prep Time 15 minutes

Cook Time 30 minutes

marinade 10 minutes

Total Time 45 minutes

Servings

Calories 188kcal

Author Darlene at International Cuisine

Ingredients

1 lb sea bass or other white fish cut into bite size pieces
1 quart water chilled
1 red onion sliced thinly lengthwise
1 aji amarillo seeds removed and diced
1 clove garlic minced
1/4 cup lime juice, fresh
1/4 cup lemon juice, fresh
2 teaspoons cilantro chopped finely
1 sweet potato cut into slices
lettuce leaves for serving
corn kernels, toasted large
1 Tablespoon oil
salt and pepper to taste

Instructions

Place water into a pot on the stove to boil. Add in the sweet potato and cook until fork tender (or they can be grilled)
Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently. Drain water.
Add onions to soak in remaining 1 cup of chilled water and set aside.
Place aji, garlic, and pinch of salt in a mortar and pestle Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro. Let marinade for at least 10 minutes.
Meanwhile toast the corn kernels on the stove in a tablespoon of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil and add salt to taste.
On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels.
Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.

Nutrition

Poke Salad (A lighter version from Palau)

July 12, 2018 By Darlene at International Cuisine

This poke salad from Palau is made with locally grown ingredients as well as fresh ahi tuna from the pristine ocean that surrounds the islands. It could easily be made with any other fish that is super fresh and sashimi grade as it will be consumed raw. Other popular fish are wahoo, mahi-mahi, and yellowtail.

Poke is pronounced Po-KAY not poke or PO-KEE, originated in the Hawaiian Islands. The fact that this is popular in Palau is not at all surprising as they are both tropical islands and Palau has many ties with the USA. Poke typically is served over rice, which is also delicious. This poke salad is lighter, and made for a lovely starter for our International Cuisine meal.

Poke salad is such a refreshing treat it can easily be made into a light summer meal. This poke salad is dressed with light soy sauce, sesame oil, lime and a hint of chili powder for some heat, plus some black sesame seeds for a bit of texture. The result is spectacular. Unlike sashimi, the fish is cut into bite sized cubes as opposed to slices and the rest of ingredients should be cut into similar sizes.

Feel free to add whatever ingredients you like. When you go to a poke restaurant, which have popped up all over southern California, you can choose from a variety of fish and toppings. One that I also love, is seaweed salad, that would be a lovely addition. You can also add a bit of heat with some mayonnaise, and sirachi one of my favorite,s on a poke bowl. If you don’t like raw fish, try it with some cooked shrimps or octopus.

Did you know that the Rock Islands in Palau which are forest-like limestone knobs are listed as a UNESCO world heritage site as is the lagoon in which they surround. Want to learn more about the country of Palau plus get more great recipes, be sure to check out “Our Journey to Palau“.

a bowlful of fresh chopped, tomatoes, shallots, cucumber, avocado and fresh ahi tuna, a colorful poke salad

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3.67 from 3 votes

Poke salad Palau

A delicious poke salad that is a little bit lighter version that a poke bowl. You will love it!

Prep Time 10 minutes

Servings

Calories 491kcal

Author Darlene at International Cuisine

Ingredients

1 lb Ahi Tuna Sashimi grade or any other fresh fish you like
2 Baby cucumbers Peeled, seeded and cut into bite size pieces
12 Cherry tomatoes cut in half
1 Shallot cut into small pieces
4 Scallions chopped finely
1 Avocado cut into bite size pieces
1 cup pea sprouts
1 lime squeezed

For the Dressing

6 Tbsp Sesame Oil
3 Tbsp Soy sauce low sodium
1/2 teaspoon chili powder
1 Tbsp sesame seeds black

Instructions

In a jar with a lid mix together all the dressing ingredients and set aside
In a large bowl, add all the poke ingredients listed above except for the lime which you can squeeze over the ingredients before you dress the salad. Mix all together
Shake the jar of the dressing and pour over the salad. Gently mix so all the ingredients are well covered. Add a bit of salt and pepper to taste. Try a bite and add whatever you think it needs, if anything.

Nutrition

Kachumber Salad (Pakistani Chopped Salad)

June 14, 2018 By Darlene at International Cuisine

Kachumber salad is a very common, chopped style, salad, loved in Pakistan. In fact, kachumber literally means, cut into small pieces. It is pronounced, ku-chum-ber. However, it is no ordinary salad. A spicy, hot and tart spice blend called, chaat masala, makes this one extra special.

The spice blend can vary, based on your favorite flavors. The tartness usually comes from amchoor (mango powder) and/or tamarind powder. The spiciness comes from chili powder. It also includes other aromatic flavors like: cumin, coriander and ginger. Black salt (which is a rock salt) is another important ingredient in chaat masala. You probably won’t find this salt in your local grocery store, but you can find it here, or perhaps at an Asian or Indian market (sometimes it is spelled chat masala). You can always try your hand at making your own signature spice blend as well. It is delicious on fruit and eggs too!

In Pakistan, salads are served along with the main meal and not as a separate course. Kachumber salad is usually made with tomatoes, cucumber and onion and any variety of fresh herbs. You can use any vegetables you have on hand. I have had kachumber salad made with carrots, radishes and cabbage. You just want to chop up the vegetables in small equal sizes, for a proper kachumber salad.

The other nice thing about this salad is, it is only dressed with lemon juice, so it is super healthy.

We served our kachumber salad along with the main dish called, chicken karahi and fresh naan bread. The naan bread makes the perfect implement to scoop up the fresh and crisp kachumber salad. To enjoy a kachumber salad, as you would in Pakistan, make certain to only use your right hand to eat your food. Utensils are not typically used. (The left hand is considered to be unclean.) If you are invited into a Pakistani’s home, remove your shoes before entering the home. You will likely sit on a dastarkhan (cloth or rug covering) on the floor. Make certain not to point your feet toward anyone, as that is considered rude.

If you would like to learn more about Pakistan, be sure to read, “Our Journey to Pakistan”

For even more countries and recipes from around the world, join the culinary and cultural journey. It’s free just sign up below. You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note, that this post contains affiliate links, in which I may earn a small commission, but this does not in any way affect what you pay. I thank you for your support. You can also find more authentic Pakistani dishes and recipes for the other countries of the world under the “Journey by Country” page at Internationalcuisine.com and join the journey for regular updates.

a bowl of tomatoes, cucumber, onions all mixed together with mint and coriander.

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4.38 from 8 votes

Kachumber Salad

An authentic Pakistani salad recipe called Kachumber salad. It uses a spice called chaat masala that takes this salad from ordinary to extraordinary, A chopped style recipe you will love.

Course Salad

Cuisine Pakistani

Prep Time 10 minutes

Servings

Calories 36kcal

Author Darlene at International Cuisine

Ingredients

1 cucumber peeled and chopped
2 tomatoes medium size chopped
1 red onion small size chopped
6 mint leaves chopped
1/4 cup cilanto chopped
1/2 lemon juice of
1 teaspoon chaat masala

Instructions

Put all the vegetables in a bowl along with the fresh herbs and toss gently all together.
Squeeze or pour the juice of one lemon over the chopped salad
Sprinkle over the chaat masala and mix well.

Video

Nutrition

Cambodia Beef Salad

May 18, 2018 By Darlene at International Cuisine

This Cambodia or Khmer beef salad was so easy to make and was the favorite at the cooking class we took at the Khmer Root Cafe just outside of Kampot, Cambodia in the rural countryside.

Beef Carpaccio is one of all time favorite things so it no surprise that I absolutely loved this dish. Some people get a little concerned about eating raw beef however it is “cooked” in lime juice just like ceviche is. You do want to make sure you are using a premium grade beef however. This Cambodia Beef Salad recipe is really quick and easy to make, the long time listed in the recipe is the time it needs to “cook” in the juices in the refrigerator.

One of my favorite things to do while traveling is to take a local cooking class. Not only do you learn about the cuisine but the people and culture as well. We had such a blast with the French family that took the class with us and also getting to know the chef’s beautiful family. This particular class was one of the best on our travels. The setting was in an open air restaurant across from what is known as the secret lake. Villagers were cruising by with their water buffaloes and scooters.

This recipe calls for tuk prahac which is a fermented fish sauce. You should be able to find it in your local Asian store or else you can simply substitute regular fish sauce.

We made every single dish listed on the menu and this Cambodia beef salad was voted favorite among the participants in the class.

I hope you make it, you will love it.

Fresh beef Salad on a plate served with cucumber slices

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5 from 4 votes

Cambodia Beef Salad

A super quick and easy salad that hit all the notes that Khmer cuisine is famous for. Please note the recipe calls for about an hour or two in the refrigerator which is listed below as the cook time. Also you should be able to find tuk prahac at you local Asian market, otherwise substitute fish sauce.

Course Salad

Cuisine Khmer

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 479kcal

Author Darlene at International Cuisine

Ingredients

3 Tbsp Tuk Prahoc
3 limes Juice of
3 Tbsp Palm Sugar
2 stalks lemon grass trimmed and finely sliced
2 shallots peeled and finely sliced
2 cloves garlic
1 lb beef filet finely sliced, premium grade
1 red chili finely sliced
2 oz peanuts roasted and unsalted
6 leaves Basil
1/2 white onion peeled and finely sliced
1 cucumber peeled and sliced for garnish

Instructions

In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved. Add the lemongrass, shallots, onion, basil and garlic and mix well. Toss in the slices of beef, cover and place in the refrigerator for 1-2 hours.
Meanwhile, in a small bowl, whisk the remaining tuk prahoc with the juice of the third lime. Stir in the remaining palm sugar until it dissolves and set aside.
Put the beef slices, drained of any remaining liquid in a clean bowl. Add the chili, and peanuts. Toss with the dressing, garnish with coriander leaves and serve immediately alongside some cucumber slices.

Nutrition

If you like this recipe or looking for other Cambodian dishes be sure to check out the other authentic Khmer recipes below and be sure to read

Our Journey to Cambodia to get to know the country better.

Kuy Teav A pork and seafood noodle soup

Swai Nhoam Di Hu Squid and mango salad

Trey Amok (Cambodia’s national dish) Steamed Fish

Num Chet Chien Fried Banana Nuggets

Nepali Cucumber Pickle Salad (Kaakro Ko Achar)

March 14, 2018 By Darlene at International Cuisine

Nepali cucumber pickle salad is usually made daily there.

It is a loved achar called kaakro ko achar and is served alongside just about any dish and any time of day.

This recipe calls for some ingredients that may be hard to find but there are substitutes if can’t get the exact ingredients.

The end result of this recipe is that it adds a refreshing bite next to the other dishes that were served as part of our Nepali meal.

It does still have some heat as does most all of the Nepali dishes.

The heat however was mellowed by the natural coolness of the yogurt and cucumbers.

We loved it!

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5 from 2 votes

Nepali Cucumber Pickle Salad (Kaakro Ko Achar)

Course Salad

Cuisine nepali

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Calories 321kcal

Author International Cuisine

Ingredients

4 medium cucumbers peeled and seeded
2 teaspoons salt
¼ cup sesame seeds
½ cup plain yogurt
2 Tablespoons chopped coriander leaves
1/8 cup freshly squeezed lemon juice
1 green chili
2 teaspoons black pepper ground
1/8 tsp ground Sichuan pepper Just eliminate if you can’t find Sichuan
1 Tablespoon mustard oil ( use vegetable oil with a few mustard seeds crushed if you can’t find it.
½ tsp fenugreek seeds
½ tsp Jimbu Himilayan Herb or substitute 1 small shallot minced
½ tsp ground turmeric

Instructions

Shred the cucumbers into long strips using a julienne peeler.
Then, in a strainer, combine the shredded cucumbers and salt over a mixing bowl.
Let them rest until the juices are released, pressing occasionally for about 10 minutes.
Press and squeeze out as much water as possible.
Heat a frying pan over medium heat and toast the sesame seeds, stirring constantly to prevent the seeds burning, until they just start to turn golden brown, about 2 minutes.
Put the seeds into a bowl, and let them cool. Transfer the seeds to a spice grinder or mortar and pestle, grind to a fine powder.
Place the cucumbers in a bowl, and add the ground sesame, yogurt, coriander, lemon juice, green chili, pepper and sechuan and mix well.
Heat the mustard oil in a small saucepan over medium heat.
Add the fenugreek seeds and jimbu or shallots and fry until they turn brown and fragrant, about 5 seconds.
Remove the pan from heat and immediately add the turmeric.
Pour into the cucumber mixture, mix well, cover, and set aside for at least 10 minutes.
Enjoy

Nutrition

Nepali Grapefruit Salad (Bhogate Sadeko)

March 14, 2018 By Darlene at International Cuisine

Nepali grapefruit salad is called bhogate Sadeko.

It was so delicious and my favorite dish of the thali.

The balance of flavors is outstanding a sweetness from the citrus, as well as all the wonderful nepali flavors that are part of the cuisine.

The yogurt, toasted sesame seeds along with mustard oil all played a role in this dish as well.

Often times this dish is made with pomelos similar to a grapefruit and oranges were enjoyed with it as well.

Have you ever cut citrus in the supreme style?

It is fun and makes for a really nice presentation.

The slices are cut with out the membrane attached which also helps to remove any bitterness.

I will make this salad many more times, a perfect addition to any meal.

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5 from 2 votes

Nepali Grapefruit Salad (Bhogate Sadeko)

Course Salad

Cuisine nepali

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 250kcal

Author International Cuisine

Ingredients

2 grapefruits peeled and sectioned
2 oranges peeled and sectioned
1/4 cup sesame seeds
1 cup plan yogurt
1/4 cup sugar
juice of a lime or lemon
1 teaspoon cayenne pepper
1/2 teaspoon pepper or Szechwan if you have it
salt to taste
2 tablespoons mustard oil
1/2 teaspoons fenugreek seeds
1/2 teaspoon turmeric
a pinch of ground asafetida (found in most Indian markets or online.

Instructions

Heat a small skillet over medium heat and dry roast the sesame seeds just about 2-3 minutes. Transfer to a spice grinder or mortar and pestle and grind to make a fine powder.
In a bowl, combine the grapefruit, orange segments, ground sesame seeds, yogurt, sugar, lemon or lime juice, cayenne pepper, black pepper or Szechwan, salt and mix gently.
Heat the mustard oil in a small skillet when it is hot but not smoking add in fenugreek seeds and fry until dark brown and fragrant.
Remove the skillet from the heat and add in the turmeric and asafetida.
Pour this over the citrus mixture and stir well.
Adjust seasonings to your liking
Cover and set aside for 15 minutes or longer to let all the flavors mix together.
Serve

Nutrition

Norwegian Coleslaw

September 21, 2017 By Darlene at International Cuisine

Norwegian coleslaw is a classic recipe. The slaw has a subtle sweet and sour flavor. The sweet comes from sugar and the sour from vinegar. This is a recipe that gets better with time, so it is actually best to make a few days in advance.

We served this Norwegian coleslaw as a side dish to our seafood feast, and it was a nice accompaniment to all the rich seafood, mayo and butter.

Have you seen a cabbage shredder before? It is in the background of the photo, pretty cool!

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5 from 2 votes

Norwegian Coleslaw

Please note prep time does not include refrigeration time which is a minimum of 24 hours however longer is better.

Course Salad

Cuisine Norwegian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Author International Cuisine

Ingredients

1 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 green pepper chopped
1 red pepper chopped
2 carrots shredded

Instructions

Shred cabbage and toss with salt
cover and refrigerate for at least a couple of hours
While the cabbage is in the refrigerator, in a saucepan, heat the sugar, vinegar, and seeds.
Simmer for 10 minutes
Cool completely
Add to the cabbage along with the rest of the vegetables
Stir well
Cover and refrigerate for at least 24 hours however longer is better
It will keep up to 2 weeks in the refrigerator