0 from 30 votes
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!
Prep Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings: 8
Calories: 229 kcal
Course:
Side Dish
Cuisine:
American
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
- 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.
Cup of Yum
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 Information
Serving
0.5g
Calories
229kcal
(11%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
262mg
(11%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
482IU
(10%)
Vitamin C
31mg
(34%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 229
% Daily Value*
| Serving | 0.5g | |
| Calories | 229kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 262mg | 11% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 31mg | 34% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.