California Coleslaw

California Coleslaw

This sweet, summer slaw is filled with crunchy vegetables, mandarin oranges, and is dressed in a light, citrusy vinaigrette, making it much healthier than traditional mayo based slaws. A quick and easy side dish, this California Coleslaw is great for picnics and perfectly complements grilled meats and fish.



  • 1/3 olive oil
  • 1/3 cup white wine vinegar
  • 1/3 cup frozen orange juice concentrate, thawed


  • 1 tbsp. Susie Q’s Santa Maria Style Seasoning
  • 3 cups each shredded red & green cabbage + 1 cup shredded carrots OR 2 (1 lb.) packages of three color coleslaw mix
  • 1 (15 oz.) can mandarin oranges, drained
  • 1 medium jicama, peeled and julienned
  • 1 medium red bell pepper, julienned
  • 6 green onions, thinly sliced
  • 1/2 cup fresh cilantro, coarsely chopped


  1. Whisk together the olive oil, vinegar & orange juice concentrate in small bowl and set aside.
  2. Combine the salad ingredients in a large bowl and mix well. 
  3. Pour the dressing over the salad and toss until well coated. 
  4. Refrigerate until ready to serve. 

Serves 12

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