Prep 15 mins
Cook 0 mins
A wonderfully flavored cole slaw that goes well with pork, seafood, chicken and beef entrees. Light and creamy with just the right combination of flavors to bind. Note - refrigeration time is not included.
- 1 small cabbage, cut into slivers
- 1 carrot, grated
- 1 (8 ounce) mandarin oranges, drained
- 1⁄2 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh ginger, minced
- 1⁄2 teaspoon celery seed
- salt and pepper
- Mix cabbage and carrots in a large bowl.
- In a small bowl combine mayonnaise, sour cream, mustard, ginger, celery seed, salt and pepper.
- Pour over cabbage and carrots and mix well. Lightly fold in mandarin oranges.
- Cover and chill at least 4 hours for flavors to blend.
I was torn between giving four stars or five ... it really is a lovely little recipe, and I appreciated the fact it's different from all the common coleslaws. But in the end I'm giving it four stars because it just didn't seem very flavorful to me -- the flavors are so light and mild that it borders on being bland. I'll definitely make it again, but will tinker with it to give it just a bit more punch -- a bit more Dijon, a bit more ginger ... something. (It could just be that my ginger was a bit old and had lost some flavor!) I may also try just a bit of crystallized ginger ... who knows! But I will make it again -- thanks for posting it!
I thought that the only change I made was to use Greek yogurt in place of the sour cream but when I came in to review the recipe I discovered that I had left off the mustard. I have a little left and will add in mustard then report back on the review. Overall it was a good recipe that was served with Smokey Citrus Pork Tenderloin (Recipe #312481). I think that both DH and I would have prepared a touch a sweetness. Update: I added in the mustard and as KLHquilts suggested, chopped crystallized ginger. Those additions were exactly what was needed to send this recipe over the top.