Switch up the traditional coleslaw recipe you bring to barbecue’s this summer and make my Mandarin Orange Coleslaw for the next party you attend!
For as long as I can remember, my mother in-law has made this Mandarin Orange Coleslaw recipe. This week marks being with my husband for 14 years! So, I officially say I’ve probably consumed many bowls of this Mandarin Orange Coleslaw over the past 14 years. Probably during the halfway point of us being together (once we were married), she taught me how to make this coleslaw. Now, it’s the only coleslaw I ever make too. It’s definitely one of those recipes that will stick with me throughout my whole life. I first published this recipe back in 2010. I dare you to go take a look at the stellar photography for this recipe ( read in my most sarcastic voice). I felt that it was time I re-introduce this recipe to my new readers. It’s one of those gem recipes that I didn’t want to get lost in the shuffle!
Fun fact, I’m allergic to oranges! My mouth breaks out in hives and my throat will start to swell. It’s not super severe, but enough to keep me away from most orange products. So you might wonder, why I still make this coleslaw and consume it? I don’t eat every mandarin orange in the bowl. I indulge in 1-2 and then that’s it. I love oranges and hate that I can’t eat them. They just don’t agree with me! But if that’s the worse of my food allergies I’ll have–I’ll take it!
Putting this Mandarin Orange Coleslaw together is really easy. Most of the ingredients you’ll probably already have on hand in your pantry. In a large bowl you’ll mix together the mayonnaise, sugar, apple cider vinegar, salt and pepper. That’s the base for the sauce for the coleslaw. It’s a sweeter dressing and I think that might be why the sweet tooth in me loves this recipe so much. Then, you’ll want to get a bag of shredded cabbage from the grocery store. Also known as coleslaw mix. You can find it in the bagged lettuce area at the grocery store. You’ll mix this into the sauce. Then you’ll drain and gently fold in the mandarin oranges. Cover the bowl with plastic wrap and refrigerate for at least an hour. Before you go to serve the Mandarin Orange Coleslaw you’ll want to gently mix the slaw again. The sauce mixture will have doubled because the water will have been pulled out from the cabbage mix. This is totally normally. I personally, wouldn’t keep leftovers past 2 days, but I’ll be honest, we rarely ever have leftovers of this coleslaw! So if you want to change up your coleslaw routine, I highly suggest you try my recipe for Mandarin Orange Coleslaw.
Mandarin Orange Coleslaw
- 1 cup Mayonnaise
- 2 tablespoons white granulated sugar
- 1 tablespoon Apple Cider Vinegar
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 16 oz. bag of Shredded cabbage mix
- 1 11 oz. can mandarin oranges, drained
- Combine mayonnaise, sugar, vinegar, salt and pepper in a bowl. Place the shredded cabbage mix in mixing bowl with dressing. Toss with dressing until thoroughly blended.
- Gently fold in mandarin oranges. Place in refrigerator to marry flavors for at least one hour. Mix well before serving.