Best 3 Norwegian Coleslaw Recipes

**Discover the Refreshing Delight of Norwegian Coleslaw: A Culinary Journey through Flavor and Tradition**

Embark on a culinary adventure with Norwegian coleslaw, a vibrant and refreshing salad that tantalizes the taste buds with its harmonious blend of flavors and textures. Originating from the Nordic country of Norway, this delectable dish has gained popularity worldwide for its versatility and ability to elevate any meal. This article presents a diverse collection of Norwegian coleslaw recipes, each offering a unique take on this classic salad. From the classic creamy coleslaw to innovative variations featuring tangy vinaigrettes and exotic ingredients, these recipes cater to every palate and preference. Prepare to be captivated by the symphony of flavors as you explore the culinary wonders of Norwegian coleslaw.

Let's cook with our recipes!

NORWEGIAN COLESLAW

Norwegian Coleslaw image

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

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

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

COLESLAW

Coleslaw image

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

Steps:

In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

NORWEIGIAN COLESLAW

Norweigian Coleslaw image

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

Ingredients

1 medium head cabbage, chopped
1 tablespoon salt
1 1/2 cups sugar
1 cup vinegar
1 teaspoon mustard seeds
1 teaspoon celery seed
2 cups chopped celery
1 small green pepper, chopped
1 small red pepper, chopped
2 carrots, shredded

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste of your coleslaw.
Shred the cabbage and carrots as finely as possible. This will help the coleslaw absorb the dressing better.
Use a mayonnaise-based dressing. This is the traditional dressing for Norwegian coleslaw, and it gives it a creamy, tangy flavor.
Season the dressing to taste. Add more salt, pepper, or sugar until it reaches the desired flavor.
Chill the coleslaw for at least 30 minutes before serving. This will allow the flavors to meld and the coleslaw to become more refreshing.
Serve the coleslaw as a side dish or as a topping for sandwiches, burgers, or tacos.

Conclusion:

Norwegian coleslaw is a delicious and versatile side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new coleslaw recipe, give this one a try.

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