Mandarin Orange Slaw Food

MANDARIN ORANGE SALAD

Steps:

• Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
• Heat until sugar dissolves.
• Cool.
• Meanwhile cook almonds and 6 tsp.
• sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
• Cool and break apart.
• Break apart lettuces into bite size pieces.
• Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
• 5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
• If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.

JICAMA-ORANGE SALAD

Steps:

• Peel and segment the oranges with a paring knife (see page 52). Squeeze the empty membranes over a large bowl to release the juices.
• Whisk the chili powder, salt and pepper to taste, the olive oil and lime juice into the orange juice. Toss in the orange segments and jicama. Before serving, add the scallions, cilantro and pomegranate seeds.

MANDARIN ORANGE COLESLAW

Steps:

• Drain oranges, reserving 1 Tbsp. liquid; mix with dressing. Combine with oranges and cabbage.
• Serve immediately. Or, refrigerate until ready to serve.

GINGER COLE SLAW WITH MANDARIN ORANGES

Steps:

• 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.

MANDARIN ORANGE CARROT SLAW

Steps:

• Combine all salad ingredients in a serving bowl, mix well.
• Combine dressing ingredients; whisk to blend thoroughly.
• Pour dressing over salad and mix well.
• Refrigerate for several hours.

ASIAN COLESLAW WITH PEANUTS AND MANDARIN ORANGES

Steps:

• Whisk the first 5 ingredients in a small bowl and season with salt and pepper.
• In a large bowl mix together cabbage all all remaining veggies (except the oranges and peanuts).
• Pour the dressing over the cabbage mixture and toss to coat (you might not want to use the whole amount of dressing).
• Season with salt and pepper.
• Cover and refrigerate for a minimum of 3 hours.
• Just before serving add/mix in the peanuts and mandarin oranges.

JICAMA SLAW

Steps:

• Use a grater to shred 2 cups of jicama into a large bowl. Add cole slaw and Mandarin orange segments; set aside.
• In a small bowl, whisk together reserved Mandarin juice, mayonnaise, vinegar, fajita seasoning, salt, and pepper.
• Pour dressing over jicama mixture. Toss to mix thoroughly. Top with cilantro.
• Serve immediately.

EASY ASIAN COLESLAW WITH CREAMY ORANGE SESAME DRESSING

Steps:

• Place all the ingredients in a 2 cup glass jar and give it a good shake. It's ready to go when it's creamy. Note: if your tahini is very thick, mix it with the orange juice first then add the rest of the ingredients and shake.
• Add all the Asian coleslaw ingredients to a large salad bowl. Pour the dressing over the top and toss to coat.

SIMPLE ASIAN SLAW

Steps:

• Combine coleslaw, oranges and onions.
• Add dressing; toss to coat.

MANDARIN ORANGE CORN SLAW

Steps:

• Combine slaw mix, green onions, and drained corn. Mix dressing ingredients until well blended.
• Toss slaw with dressing and garnish with reserved orange and onion tops. Refrigerate to allow the flavors to meld.

JICAMA CITRUS SLAW

Steps:

• In a large bowl, combine mayonnaise, vinegar and 2 tablespoons liquid from mandarin orange can. Add jicama, red cabbage and mandarin oranges. Toss to combine. Season, to taste, with salt and pepper.