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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (161g) Recipe makes 12 servings The following items or measurements are not included below: 1 teaspoon celery seeds |
||
| Calories 130 | ||
| Calories from Fat 2 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 617mg | 25% | |
| Potassium 305mg | 8% | |
| Total Carbohydrate 31.7g | 10% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 29.0g | ||
| Protein 1.5g | 3% | |
Norwegian Coleslaw
By: Kaarin
Sep 1, 2005
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.
SERVES 12 -16
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
Directions
1
Shred cabbage and toss with salt.2
Cover and refrigerate at least 2 hours.3
Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.4
Cool completely.5
Add to the cabbage along with the remaining vegetables.6
Cover and refrigerate at least 24 hours before serving (longer is better).7
Keeps 4-6 weeks in the refrigerator.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Peppers
- Cuisine > European > Scandinavian > Norwegian
- Preparation > Time to Make > > 1 day
- Preparation > Presentation > Served Cold
- Occasion > Seasonal > Summer
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: SusieQusie
On Jun 11, 2006
Easy to put together & good to eat. I made it 24 hrs. before a potluck & it tasted yummy when served. Thanks!
From: Sharon123
On Jun 9, 2006
A pretty and delicious salad! I halved the recipe, let sit overnight(of course I had to try some right away!). Thank you Kaarin!
From: justcallmetoni
On Sep 11, 2005
Took this to a neighborhood barbeque and watched it disappear faster than any other side served. Everyone loved it, both kids and adults. I did some playing with the sugar - disolved 3/4 cup of sugar with the vinegar, then added an equal amount of baking Splenda to the hot vinegar before pouring it on the vegetables. Loved the idea of having a mayo free side that could sit out a bit without worry. I also tossed in a little yellow pepper for visual appeal. Great recipe. Thanks!
From: PaulaG
On Sep 25, 2005
I cut the recipe in half to serve to 4 very hungry adults. Mixed this up the night before and allowed it to set in the fridge. It was nice and crisp with such pretty colors that were not covered up by a heavy dressing. I followed toni's lead and used 1/2 Splenda for the sugar. I am curious about the setting in the fridge for several weeks; however, I don't think it would last that long in my house. Delicious recipe!
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