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 (No Mayo)
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’ve ever had.
This one has thinly sliced red cabbage, julienne carrots, and chopped Tuscan kale.
And instead of mayo, we used lemon-herb aioli, which came out great.
So, we started by 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, 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, 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
Serves: 6-8
Ingredients:
- 1 medium head of red cabbage, thinly sliced
- 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 tablespoons red wine vinegar
- 2 tablespoons honey
- Kosher Sea Salt (to taste)
- Freshly cracked black peppercorn (to taste)
Directions:
- Add shredded, thinly sliced red cabbage, red onions, 1 cup of carrots, and 2 cups of chopped Tuscan Kale to a large mixing bowl.
- Fold in the 1 1/4 cup of lemon herbed aioli, 1 tablespoon of celery seed, 1 1/2 tablespoons of red wine vinegar, and 2 tablespoons of honey.
- Mix well with a large wooden spoon.
- Taste and adjust the 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.
You can find this particular lemon aioli we used online or in stores like Williams-Sonoma.
Is Eating Coleslaw Good For You?
Cabbage is a fiber-packed vegetable that is good for gut health.
However, the type of dressing you use will determine whether this dish is healthy.
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 thinly sliced with a sharp knife.
The key is to thinly slice the cabbage so it can break down a bit and soak up the flavor of the dressing.
What If I Can’t Find Tuscan Kale?
You can use curly kale, baby kale, or even shredded Brussels sprouts.
Be sure to chop them finely for easier mixing and better texture.
Can I Make This Lemon Herb Aioli Coleslaw Ahead of Time?
Yes, it’s better if the coleslaw has time to chill and let the flavors meld together. You can make the slaw 2-3 hours ahead of time or overnight.
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.
How Long Will It Last in the Fridge?
The lemon aioli coleslaw can be stored in an airtight container in the fridge for up to 3 days.
More Summer Recipes:
Lemon Herb Aioli Coleslaw
Ingredients
- 1 medium head of red cabbage thinly sliced
- 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 tablespoons red wine vinegar
- 2 tablespoons honey
- Kosher Sea Salt to taste
- Freshly cracked black peppercorn to taste
Instructions
- Add shredded, thinly sliced red cabbage, red onions, 1 cup of carrots, and 2 cups of chopped Tuscan Kale to a large mixing bowl.
- Fold in the 1 1/4 cup of lemon herbed aioli, 1 tablespoon of celery seed, 1 1/2 tablespoons of red wine vinegar, and 2 tablespoons of honey.
- Mix well with a large wooden spoon.
- Taste and adjust the seasoning to your preference
- Chill in the fridge for 2-3 hours or overnight.
- Serve.
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