Norweigian 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
THE BEST CREAMY COLESLAW
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
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
SWEDISH COLESLAW
Make and share this Swedish Coleslaw recipe from Food.com.
Provided by D. Todd Miller
Categories Greens
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
- In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
- Cover and place in the refrigerator. This will keep for several days.
Nutrition Facts : Calories 417.9, Fat 24.7, SaturatedFat 3.2, Sodium 41.1, Carbohydrate 48.9, Fiber 5.5, Sugar 42.5, Protein 3.5
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
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