Mandarin Orange Slaw

What does one do when she has way too much cabbage and an excess of mandarin oranges? Combine the two in a similar fashion to the Mandarin Orange Salad, and make one whale of a delicious, refreshing coleslaw. I wasn’t quite so sure how this was going to work out, but I have to say this is my new favorite way to make coleslaw. Savory, tangy, and sweet all in one, the Mandarin oranges give it a burst of citrus flavor while the mustard and cayenne add a peppery punch. With barbecue season coming up (It IS coming, isn’t it?), it’s time to start looking at recipes for new and different summer salads. Let this be one that you try this year.

Mandarin Orange Slaw

 Dressing:

1/3 c. Duke's mayonnaise

1 T. sour cream

2 T. granulated sugar

2 T. cider vinegar

1 t. dry mustard

½ t. celery salt

Pinch cayenne pepper

 1 small head Melissa’s organic cabbage, shredded

1 large carrot, grated

¼ c. chopped scallions

1 10 oz.can mandarin oranges, drained

 Combine all dressing ingredients together in a bowl, whisking until well blended.

 Place the shredded cabbage, carrot, and scallions into a bowl, and toss with dressing until thoroughly coated. Gently fold in mandarin oranges.

 Refrigerate to for at least one hour allowing flavors to meld.  Lightly toss again before serving.

 Make coleslaw at least an hour before serving. For best results let it sit 2-3 hours.

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