Mandarin Oranges Are Your Secret Weapon For Bright, Juicy Coleslaw

Loved everywhere for its satisfying crunch and tangy flavor, coleslaw is a family favorite, especially when it boasts a creamy, tangy dressing. It's a familiar sight on dinner tables for various occasions, often accompanying hearty dishes like roasted turkey and barbecued ribs. But even though the classic coleslaw recipe has a special place in our hearts, if you're up for trying something new at your next meal, there's a simple way to give this dish an upgrade — adding mandarin oranges.

Just a handful of mandarin orange (or simply just called mandarins or mandarines) wedges can take your coleslaw to the next level. These small citrus fruits bring a subtle, fruity sweetness to the dish, thanks to their natural sugar content. If you're worried that the sweetness will hog the spotlight of your dressing, fret not: mandarins contain an ample amount of citric acid, which gives them a gentle tartness that will complement whichever vinegar you use in your dressing.

The fact that mandarins play so well with other ingredients in coleslaw is one of the bright points of this trick. Your 'slaw will taste quite familiar, but the flavors added by the mandarins ensure that it'll still feel refreshingly new. And plus, if you're serving it to guests, the vibrant color of mandarin orange wedges will surely earn you presentation points!

Unlike larger citrus fruits like oranges or lemons, mandarin oranges have thinner peels that you can easily pierce and peel with your nails (although using a paring knife is neater). Once you remove the peel, you'll find the inner fruit already divided into wedges. You can gently separate them along the natural seams and arrange these wedges on your plate. Spear a wedge with your fork, along with the shredded cabbage, for a tasty bite.

If you want more bite-sized pieces, you can further slice up the wedges and mix them directly into the 'slaw mix. Just be careful not to dice them too finely, as there's a slight risk of mandarins becoming mushy if you overdo it. The firm texture of fresh mandarins is just as important as its taste in a coleslaw — it'll be a pretty interesting contrast to the crunchiness of the shredded cabbages.

But it's not just the juicy part of mandarins that'll be useful. You can zest the peels over the dish and add a lovely burst of color to the coleslaw that way (any extra zest can be stored and maybe later used to flavor your chocolate chip cookies!)

Mandarin orange is actually a term that covers many small citrus fruits. So, tangerines, clementines, and satsumas are all mandarin oranges! However, they differ in more than just name, which can affect the outcome of your coleslaw. 

Tangerines are fairly large and can fit snugly in your hand. They have thicker, tougher-to-peel skin and a flavor slightly more on the tart side. Clementines, on the other hand, are the smallest among mandarin oranges and have a very sweet taste. You can easily distinguish them from tangerines because they are seedless, making them a great choice if you prefer a sweeter 'slaw. Lastly, satsuma mandarins come from Japan and have peels that are a bit less vibrant, but they are also tender and easy to peel by hand. They are also fairly sweet and seedless like clementines. If you grab a piece of fruit simply labeled 'mandarin,' you're not likely going to know which variety you've grabbed. If you have the choice, pick the fruit that will help you create a coleslaw that fits your own tastes — whether that's more tart or on the sweeter side.

Deciding which one to go for is as simple as seeing what's available near you. All three mandarins will work fine, but it'll be worth considering how they will affect the final flavor. Tangerines will add a lot of tartness due to their acidity, while clementines and satsumas will bring a sugary sweetness. So, start by adding a single wedge of your chosen mandarin and do a taste test with a forkful of your coleslaw to see if you vibe with the fruit!