Go Back
+ servings
Mandarin Orange Coleslaw

Mandarin Orange Coleslaw

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!
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 229kcal
Author Katie


  • Mixing Bowl
  • Spatula


  • 1 cup Mayonnaise
  • 2 tablespoons white granulated sugar
  • 1 tablespoon Apple Cider Vinegar
  • ¼ teaspoon Salt
  • ¼ 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.



  • Make coleslaw at least an hour before serving. For best results let it sit 4-8 hours.
  • Coleslaw is only good for up to 3 days. It is normal for your coleslaw to get watery over time. The cabbage contains water and will start to release the water over time. This is why I advise to only keep it up to 3 days.


Serving: 0.5g | Calories: 229kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 262mg | Potassium: 144mg | Fiber: 2g | Sugar: 8g | Vitamin A: 482IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 1mg