Lemon Herb Aioli Coleslaw
Bright, tangy, and full of crunch, this Lemon Herb Aioli Coleslaw recipe combines red cabbage, Tuscan kale, and a zesty aioli dressing for a fresh, flavorful side dish perfect for any occasion.
Servings: 7
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.