Kjøttsalat Norwegian Meat Salad Recipes

NORWEGIAN COLESLAW

Norwegian Coleslaw image

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

Ingredients

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

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 :

KJøTTSALAT (NORWEGIAN MEAT SALAD)

Kjøttsalat (Norwegian Meat Salad) image

May be served as a cold main dish or as an appetizer. If served as an appetizer, number of servings changes to 6. Preparation time does not include time to cook meats.

Provided by echo echo

Categories Meat

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cold cooked beef or 1 cup cooked lamb, cut in julienne strips
1 cup cold cooked ham, cut in julienne strips
1 tablespoon minced onion
6 tablespoons oil
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 teaspoon minced fresh parsley
1/4 cup sour cream
1 hard-cooked egg, sliced
1 boiled beets or 1 pickled beet, sliced

Steps:

Toss meats with onion.
Whisk together the oil, vinegar, pepper and parsley; stir in the sour cream.
Combine the meats with dressing and garnish with egg and beet slices.

Nutrition Facts : Calories 663, Fat 61.4, SaturatedFat 14.2, Cholesterol 182.1, Sodium 107.5, Carbohydrate 5, Fiber 0.7, Sugar 2.6, Protein 22.7

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