Norwegian Coleslaw Recipes
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
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 CHRISTMAS CABBAGE
Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.
Provided by Finn Roed
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.4 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 322.3 mg, Sugar 23.3 g
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
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
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