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!
- 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
- 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