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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.
  • Total Time
    Prep: 10 min. + chilling Cook: 10 min. + cooling
  • Makes
    12-16 servings


  • 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


  • 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.

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Average Rating:
  • 2124arizona
    Jul 8, 2017

    I fixed this for a family get-together and everyone loves it!!

  • brkornhaus
    May 13, 2013

    I made this for a casual Mother's Day meal at my house. Almost everyone took seconds. It was the surprise hit of the evening. I didn't have mustard seed, so I substituted 1/2 teaspoon dry mustard. Seemed ok. Next time my personal preference would be to omit the green pepper and add an extra carrot or two. I'd keep the red pepper though, just for the splash of color.

  • Trilby Yost
    Jun 9, 2010

    No comment left