Upgrade your coleslaw with our tangy, bright, and zero mayonnaise Lemon Herbed Aioli Coleslaw!
It comes together in no time and will take your side game to the next level at your next cookout.
Promise!
Lemon Herb Aioli Coleslaw
When you think of coleslaw, what comes to mind? Is it the soggy green cabbage side served at backyard barbecues laden with too much mayo?
This summer, we’re reinventing coleslaw and shooting for the rafters. Our updated version is nothing like any coleslaw you ever had.
This one has thinly sliced red cabbage, julienne carrots, and chopped Tuscan kale.
And instead of mayo, we used lemon-herb aioli, and it came out great.
So, we started with shredding the red cabbage with the OXO Good Grips Large Y-Peeler. The wide blade and Y-Peeler are perfect for prepping large veggies like eggplant, butternut squash, and of course, our red cabbage.
I was able to shred one medium head of cabbage in minutes.
Next, I prepared the carrots and chopped the Tuscan kale in the food processor. And with all of my veggies done, it’s time to add the seasoning.
For this coleslaw recipe, I substituted the traditional mayo with Lemon Herb Aioli by Stonewall Kitchen, which made a world of difference.
There’s nothing bland about this coleslaw.
Next, I added a few familiar flavors and a couple of new ones to elevate your coleslaw-making game to new heights, like celery seed, red wine vinegar, honey, and flaky sea salt.
From start to finish, this Lemon Herb Aioli Coleslaw is ready in 15 minutes.
Make 2-3 hours before serving, or make it the night before to allow the flavors to meld.
How to make Lemon Herbed Aioli Coleslaw
Ingredients:
- 1 medium head of red cabbage
- 1 small red onion cut into thin pieces
- 1 cup julienne carrots
- 2 cups chopped Tuscan kale
- 1 1/4 cup Lemon Herbed Aioli
- 1 tablespoon celery seed
- 1 1/2 tablespoon red wine vinegar
- 2 tablespoons honey
Directions:
- Add shredded red cabbage, red onions, carrots, and chopped Tuscan kale to a large mixing bowl.
- Fold in lemon herbed aioli, celery seed, red wine vinegar, and honey.
- Mix well with a large wooden spoon.
- Taste and adjust seasoning to your preference
- Chill in the fridge for 2-3 hours or overnight.
- Serve.
This great coleslaw recipe pairs well with spicy fried chicken, pulled pork, or baby back ribs.
It also goes well on brats of your favorite hot dog; this one is a keeper!
What is lemon aioli made of?
Lemon aioli is a mayonnaise-based sauce flavored with lemon, herbs, and more.
It is a delicious and easy sauce you can make or buy in the grocery store. Either way, the lemon aioli paired with the cabbage and carrots is delicious.
Why do I need to chill the coleslaw ahead of time?
Chilling the coleslaw is going to make sure the flavor of the aioli flavors the cabbage and veggies.
It will also begin to break down the cabbage a bit.
Is eating coleslaw good for you?
Cabbage is a fiber-packed vegetable and good for gut health. Now, deciding if this is a healthy dish will depend on the type of dressing you use.
Make sure to read the label of your aioli to find out how healthy it is; depending on the brand you buy will depend on calories, fat, etc.
How do you cut cabbage for coleslaw?
Cabbage for coleslaw can be shredded with a peeler, or you can use a sharp knife and thinly slice the cabbage.
The key is to have the cabbage thin so it can break down a bit and soak in the flavor of the dressing.
Ingredients
- Ingredients:
- 1 medium head of red cabbage
- 1 cup julienne carrots
- 2 cups chopped Tuscan kale
- 1 1/4 cup Lemon Herbed Aioli
- 1 tablespoon celery seed
- 1 tablespoon flaky sea salt
- 1 1/2 tablespoon red wine vinegar
- 2 tablespoons honey
Instructions
- Add shredded red cabbage, julienne carrots, and chopped Tuscan kale to a large mixing bowl.
Fold in lemon herbed aioli, celery seed, flaky sea salt, red wine vinegar, and honey.
Mix well with a large wooden spoon.
Taste and adjust seasoning if necessary.
Chill in the fridge for 2-3 hours or overnight.
Serve.
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