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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! This coleslaw is made in just 10 minutes time using 7 ingredients.
For as long as I can remember, my mother in-law has made this Mandarin Orange Coleslaw recipe. Once my husband and I got married she taught me how to make this coleslaw. This has been the only coleslaw recipe I ever make, too. It’s definitely one of those recipes that will stick with me throughout my whole life. I think if you make it–it will stick with you for a lifetime as well.
In this post you will learn the following information.
- Ingredients
- Directions
- FAQs
- Barbecue Side Dishes
Ingredients
Putting this Mandarin Orange Coleslaw together is really easy. Most of the ingredients you’ll probably already have on hand in your pantry.
- Mayonnaise – I love to use a full fat mayonnaise. But use what you prefer and/or have on hand.
- Sugar – This will add a little sweetness to the sauce.
- Apple Cider Vinegar – The acid of the vinegar cuts the sugar and mayonnaise.
- Salt & Pepper – A little goes a long way with this recipe.
- Shredded Cabbage – You can buy a bag of shredded cabbage or sometimes marketed as “coleslaw mix” in the produce section of your local grocery store.
- Mandarin Oranges – I always keep a can in my pantry, but you can use fresh if you have it on hand.
Directions
- Combine mayonnaise, sugar, vinegar, salt and pepper in a bowl.
- Using a whisk, mix sauce until smooth.
- 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.
FAQs
What is coleslaw mix made of?
Prepackaged coleslaw mix is made up of shredded green cabbage, red cabbage and shredded carrots.
Why does coleslaw get watery?
Cabbage naturally holds a lot of water. So when you add in the sauce that contains acid like vinegar it will begin to break down the cabbage essentially removing the stored water from the cabbage.
How long should coleslaw sit before serving?
I like to let my coleslaw sit for at least one hour before serving. Sometimes I’ll make it the night before or the morning before I’ll serve it for lunch or dinner.
Barbecue Side Dishes
Looking for more delicious side dishes to bring to your next barbecue? I have you covered!
- Grandma’s Potato Salad
- Greek Pasta Salad
- Peanut Asian Coleslaw
If you make this coleslaw recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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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!
5 from 9 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes minutes
Resting Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 8
Calories: 229kcal
Author: Katie
Equipment
Mixing Bowl
Ingredients
- 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
Instructions
Video
Notes
- 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.
Nutrition
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
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About Katie
Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.
Reader Interactions
Comments
Annie
Everyone I have served this salad to loves it and I have had to forward friends copies of the recipe many times now. Thank you. So delicious and easy.Reply
Katie
Annie–thanks for sharing this coleslaw recipe with others. I agree-I also love this recipe as does everyone else who makes them!
Ruth
This is my go-to recipe as the proportions are perfect. I made as written at the beginning, now I change up according to seasons and mood. For acid I’d used acv, oj, and Sicilian lemon balsamic. For fruit-fresh or canned mandarins, apples, dried cranberries, and pineapple.
I like dill and garlic powder and favor honey over sugar. Part sour cream with part mayo is delicious.
As written or modified ingredients, it never fails.Reply
Katie
Hi Ruth, thanks for taking the time to leave a 5 star comment. I love that you have modified and love all the modifications you have made.
Chris
This is delicious! My family loved this recipe.Reply
Katie
Hi Chris, so happy everyone loved it! Thank you for taking the time to leave a 5 star review.
