Swedish Coleslaw Recipes

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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



Swedish Coleslaw image

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

1 large head of cabbage, shredded
1 medium green bell pepper, chopped
1 large onion, chopped
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1 cup sugar
1 cup white vinegar
2/3 cup oil

SWEDISH COLE-SLAW WITH FENNEL

Provided by Food Network

Number Of Ingredients 8



Swedish Cole-Slaw with Fennel image

Steps:

  • Finely slice the fennel. Grate the carrots. Grate the clove of garlic. In medium mixing bowl, mix the fennel, carrot, cranberries and garlic. Add the dressing to taste. Let sit for at least 4 hours for all the flavors to come out and for the fennel to become marinated.

1 whole fennel
1 carrot
1 clove of garlic
2 tablespoons dried cranberries
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons vegetable oil
Salt and pepper to taste

CREAMY GERMAN COLESLAW

This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired.

Provided by Catherine S

Categories     Salad     Coleslaw Recipes     With Mayo

Time 2h10m

Yield 6

Number Of Ingredients 6



Creamy German Coleslaw image

Steps:

  • Place cabbage in a large bowl.
  • Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
  • Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 12.7 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 316.3 mg, Sugar 9.6 g

½ head cabbage, thinly sliced
3 tablespoons white sugar
3 tablespoons cider vinegar
½ teaspoon celery seed
½ teaspoon salt
½ cup mayonnaise, or more to taste

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



Norwegian Coleslaw image

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

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

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



Norwegian Coleslaw image

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 :

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

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