Norwegian Coleslaw

Kaarin's Note:

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.

• Total Time: 26 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 26 hrs

Ingredients:

Servings: 12

• 1 medium head of cabbage
• 1 tablespoon salt
• 1 ½ 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.

Reviews

[acerast]

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.

[Amanda's Pantry!]

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.

[Victoryred Chef #457829]

very good coleslaw i love celery and never had a coleslaw with celery in it and had to try this very good flavor thanks for sharing