Lemon Herb Aioli Coleslaw


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! 

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! 

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 we’re 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 a 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 is a perfect choice 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, and it 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 ahead before serving or make it the night before to allow of the flavors to meld. 

How to make Lemon Herbed Aioli Coleslaw

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 

Directions:

  1. Add shredded red cabbage, julienne carrots, and chopped Tuscan kale to a large mixing bowl.
  2. Fold in lemon herbed aioli, celery seed, flaky sea salt, red wine vinegar, and honey.
  3. Mix well with a large wooden spoon.
  4. Taste and adjust seasoning if necessary.
  5. Chill in the fridge for 2-3 hours or overnight.
  6. Serve. 

This is a great coleslaw recipe that pairs well with spicy fried chicken, pulled pork, or baby back ribs. It also goes will on brats of your favorite hot dog. All of this without the taste of mayo. Yup! This one a keeper!

Best coleslaw recipe for a cookout

 

Lemon Herb Aioli Coleslaw
Yield: 8-10 people

Lemon Herb Aioli Coleslaw

Prep Time: 15 minutes
Total Time: 15 minutes

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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