Gulf Coast Coleslaw
Coleslaw can tend to be soggy and boring, not this coleslaw with its surprise ingredient and sassy dressing this recipe will win over even the most skeptical eaters!
Why I love this coleslaw
When we vacation it’s all about the food. We all look forward to finding new, and interesting places to eat, and often if we find a good spot we will keep going back! Last year we visited Indian Rocks Beach for the first time. It’s on the Gulf Coast of Florida. We fell in love with the beaches, the amazing sunsets and all the great places to eat within walking distance. We made a habit of walking down the beach at sunset to our dinner destination, then we would walk the lighted sidewalk home, but not without a stop at the Kooky Coconut for ice cream. (by the way they have a dang good lunch too!)
One of our absolute favorites is Keegan’s. If you are in this area, you must try this little joint. I could honestly eat there most nights! It’s so good! It’s not fancy, just tasty food at a reasonable price. Something else I love about not cooking and eating out for a week is that I get new inspiration, and I am always motivated to get back in my kitchen!
Ooh isn’t that purdy? This coleslaw is from The Pub. This place is not exactly a favorite of mine, but their coleslaw made it worth trying. They have a lovely deck; if the weather is good, sitting outside is nice, as long as the seagulls don’t steal your grouper sandwich. Not that I’ve ever seen this happen or anything.
Gather these ingredients
How to make Gulf Coast Coleslaw
Wash and chop the cabbage fine, as well as the red onion. Open and drain a can of Mandarin oranges. Whisk together the salad dressing.
The mandarin oranges are such a surprise, at first I was like what did they throw in my slaw? Sort of picking around at it, but as soon as you try it, you’re sold. Sweet, citrus, crunch, tangy, and slightly mustardy sauce it’s quite honestly amazing!
I do not like to to put the dressing on this salad until 30 minute before I’m going to serve it.
My girls and their daddy walking to dinner together. Sweet memories. Sigh, I wanna go back!
Spring and Summer cookouts beg for this coleslaw to be on the table! I’m telling you, on its own or piled high on some pulled pork, this salad is nommy! I hope you give this fantastic recipe a try. It is sure to be a hit! Please give it all the stars below in the recipe card and share on your socials and don’t forget to PIN it! XO, Sheila
Gulf Coast Coleslaw
Ingredients
Slaw
- 1 14 ounce package classic slaw mix with carrots
- 2 cups red cabbage shredded fine
- 1 11 ounce can Mandarin oranges drained
- 1/4 cup red onion thinly sliced
Slaw Dressing
- 3/4 cup mayonnaise
- 1/4 cup apple cider vinegar
- 3 tbsp sugar
- 1 tsp prepared yellow mustard ex. Frenches
- 1/2 tsp salt
- 1/2 tsp pepper freshly ground
- 1/2 tsp celery seeds
- 3 dashes Tabasco Sauce
- 1/8 tsp garlic powder
Instructions
Dressing
- Combine all ingredients in dressing list: mayonnaise, vinegar, sugar, mustard, salt, pepper, celery seeds, Tabasco Sauce, and garlic powder. Whisk until smooth and incorporated well. Set aside.
Slaw
- Combine package of slaw, finely chopped red cabbage, thinly sliced red onion. Toss together. Add dressing, and combine using tongs. Finally add Mandarin oranges and carefully fold in with a spatula as to not break up oranges.
- Refrigerate for minimum of one hour before serving.
- NOTE: Do not mix dressing with slaw more than three hour before serving, slaw looses it’s crunch the longer it sits in the dressing, and you want that texture.
Nutrition
