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    Home » Norway

    Norwegian Coleslaw

    September 21, 2017 By Darlene at International Cuisine

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    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!

    Norwegian Coleslaw

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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 12
    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

     

    More Norway

    • Norwegian Gravlax
    • Norwegian Seafood Boil (Krabbelag)
    • Norwegian Worlds Best Cake (Verdens Beste)
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    Filed Under: Norway, Recipes, Salad, Side Dish, Vegetarian

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