Norwegian Coleslaw

Recipe by Kaarin
READY IN: 26hrs 20mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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