Norwegian Coleslaw Food
NORWEGIAN COLESLAW
This tasty recipe was give to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice gift.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.
Nutrition Facts :
NORWEGIAN COLESLAW
Please note prep time does not include refrigeration time which is a minimum of 24 hours however longer is better.
Provided by International Cuisine
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- 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
NEW ORLEANS COLESLAW
This is my accompaniment of choice for the buttermilk chicken. Indeed, I have even converted fiercely committed anti-coleslawers with it. I can't remember why I call it my New Orleans Coleslaw now (I've been making it, or a version of it, for so long) but I think it has something to do with all the wonderful pecan trees I saw when I was there. Do serve a potato salad alongside if you want: you see, in the picture, some baby new potatoes doused in olive oil, salt and a little lime juice, shaken about in a mustard jar.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim and shred the cabbage; you can do this either by hand or with a food processor.
- Peel and grate the carrots, and finely slice the celery and scallions.
- Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
- Season with salt and pepper and toss with the chopped nuts.
NORWEGIAN COLESLAW
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.
Provided by Kaarin
Categories Peppers
Time P1DT2h20m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 131.4, Fat 0.3, SaturatedFat 0.1, Sodium 617.4, Carbohydrate 31.8, Fiber 2.7, Sugar 28.7, Protein 1.4
NORWEIGIAN COLESLAW
My norwegian friend Kai made this for one of my potlucks and I begged the recipe. You can make and store in fridge for at least a week. longer it sits, the better it tastes
Provided by GingerlyJ
Categories Vegetable
Time 1h10m
Yield 6 cups, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- toss cabbage with salt and chill one hour.
- in a saucepan, heat sugar, vinegar and seasonings.
- cook til sugar dissolves about 10 minutes.
- add to cabbage, along with remaining veggies.
Nutrition Facts : Calories 130.7, Fat 0.3, SaturatedFat 0.1, Sodium 616.8, Carbohydrate 31.6, Fiber 2.7, Sugar 28.6, Protein 1.4
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