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!
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 Keegans, if you are in this area you have to give this little joint a try, I could honestly eat there most nights! So good! Not fancy, or perfect just tasty food at a good price. Another thing I love about not cooking and eating out for a week or so is that I get new inspiration and I am always motivated to get back in my kitchen!
Ooh isn’t that purdy? This coleslaw was not from Keegans, it’s from another Indian Rocks restaurant called The Pub. This place is not exactly a favorite of mine, but their coleslaw makes it worth giving this place a try. They do have a nice deck, if the weather is good, it’s nice to sit outside, as long as the seagulls don’t steal your grouper sandwich. Not that I’ve ever seen this happen or anything.
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!
One thing about slaw is you don’t want to put the dressing on it more than an hour before you serve it, or it can get runny and slightly soggy. Mix the two components separately and then when your about ready to eat toss them together.
Gulf Coast Coleslaw
- 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
- 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
- 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.
- 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.