If you’re looking for a coleslaw that stands out from the rest, Full Moon Slaw might just steal your heart. This isn’t your typical creamy slaw. Instead, it’s marinated in a tangy vinaigrette that brings a fresh, zesty twist to the table. Full Moon Slaw skips the carrots and adds pimento peppers, creating a unique flavor and color that really make it pop. 🥗✨
People rave about how well this slaw pairs with barbecue ribs or grilled chicken, offering a perfect balance of sweet, sour, and crunch. Unlike the heavy mayo-based coleslaws, this one feels lighter but still packs a punch of flavor that keeps you coming back for more. Think of it as that trusty sidekick your BBQ always needed. 🍖🍴
Making it is simple, too. With cabbage, green pepper, onion, celery, and a splash of cider vinegar, sugar, and oil, it’s all about mixing fresh ingredients right and letting that vinaigrette soak in. No fuss, just good old-fashioned Southern charm in a bowl. 🌿🍅
Ingredients List & Step-By-Step Instructions For Full Moon Slaw Recipe
This slaw calls for fresh, crisp cabbage and a simple tangy dressing built on cider vinegar and salt. The veggies get chopped just right to deliver crunch and flavor, while the dressing’s sugar and oils balance sharpness with sweetness. Precision in ingredient amounts ensures every bite is spot-on.
Step 1
Gather these ingredients before starting to keep things running smoothly:
| Ingredient | Quantity |
|---|---|
| Green cabbage (shredded) | 1 head (about 6 cups) |
| Red cabbage (shredded) | 1/2 head (about 3 cups) |
| Green pepper (chopped) | 1 large |
| Red onion (finely chopped) | 1 medium |
| Celery (thinly sliced) | 1 stalk |
| Cider vinegar | 1 cup |
| White vinegar | 1 cup |
| Vegetable or salad oil | 1 cup |
| Granulated sugar | 1 1/2 cups |
| Salt | 1 tablespoon |
| Pimento peppers (chopped, optional) | 1 tablespoon |
Freshness matters here—crisp veggies will make the whole dish sing. 🥬
Step 2
Start by shredding both the green and red cabbage finely. You want those crunchy, bite-sized pieces ready to soak up the dressing.
Chop the green pepper into small squares and dice the red onion finely. A quick rinse under cold water will take the edge off the onion’s bite and keep tears at bay. 🧅
Slice the celery thinly for extra texture. Toss all the chopped veggies into a large bowl and mix well so the colors and flavors start mingling.
Step 3
In a saucepan, combine the cider vinegar, white vinegar, vegetable oil, salt, and sugar. Heat gently over low heat, stirring constantly until the sugar dissolves—no boiling, just warm enough to marry the flavors. 🍲
Pour this warm dressing over the veggie mix. Toss everything thoroughly, making sure every shred is coated.
Cover the bowl and chill in the fridge for at least two hours. This wait lets the slaw soak up the tangy, sweet goodness and crisp up perfectly. 🍴😋
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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