Norwegian Italiensk salat coleslaw

My dad made this every single Christmas, and this is my take on this Norwegian classic. It’s dead simple, and so much better than the store bought stuff!


  • 1 large carrot, coarsely grated (or julienned if you can bother)
  • 100 g finely sliced pointed cabbage
  • 100 g frozen green peas
  • 100 g mayonnaise
  • 100 g sour cream
  • a pinch of fine sea salt
  • a splash of apple cider vinegar


Bring a small pot with water to a boil. Tip in the frozen peas. Just when the peas are boiling, tip in the cabbage. Just when it’s boiling again, strain through a sieve and plunge into ice cold water. Put in a salad spinner to get the excess water off

Meanwhile, mix the sour cream, mayo, salt and vinegar in a bowl, tip in all the veg and mix well.

Keeps well for over a week.


  1. Just 100g of cabbage seems too small a quantity. Even with a medium carrot, I found 400-500g of cabbage appropriate.

Leave a Reply

Your email address will not be published. Required fields are marked *