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Nutrition Facts
Serving Size 1 (161g) Recipe makes 12 servings
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%
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Norwegian Coleslaw

Recipe #135855 | 1 day | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: acerast

On Jun 23, 2009

This is almost identical to the slaw my in-laws always kept in their freezer and I now make. It is great any time of year but we especially like it with barbecued ribs. I like your addition of celery and the use of the red pepper for color. Pretty, crunchy and flavorful - this is a great recipe. Thanks Kaarin.

0 people found this review helpful

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From: Amanda's Pantry!

On Dec 9, 2008

What a nice change from regular coleslaw. This was so good with my roast beef dinner. We loved it so much I am going to make it for our Christmas dinner.

0 people found this review helpful

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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!

5 people found this review helpful

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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!

4 people found this review helpful

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