Norwegian Coleslaw Recipe #135855
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.
by Kaarin
1 day | 20 min prep
SERVES 12 -16
- 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
- Shred cabbage and toss with salt.
- Cover and refrigerate at least 2 hours.
- Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
- Cool completely.
- Add to the cabbage along with the remaining vegetables.
- Cover and refrigerate at least 24 hours before serving (longer is better).
- Keeps 4-6 weeks in the refrigerator.
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5 stars