Red Cabbage and Carrot Slaw with Aioli
This red cabbage and carrot slaw is a creamy alternative to the classic red cabbage slaw with vinaigrette using aioli — homemade mayonnaise — instead. It's sure to be a hit at your next picnic or cookout and can be made ahead of time. In fact, it tastes even better the next day, as the flavors meld together.
When I make this, I often cut the cabbage in half and make the red cabbage slaw with vinaigrette also and serve two French-style slaws with minimal effort, since vinaigrette is quick and simple to prepare.
Red Cabbage Slaw with Vinaigrette
Ingredients
Head of red cabbage
Carrots
Parsley
Aioli (egg yolk, olive oil, Dijon)
Sea salt and freshly ground black pepper, to taste
Instructions
Shred the cabbage using the grating attachment of a food processor, or slice thinly using a sharp knife.
Place it in a large mixing bowl.
Grate the carrots using the same food processor attachment or a hand grater. Add them to the bowl with the cabbage.
Chop the parsley and add it to the bowl.
Make the aioli. See the full recipe here and the notes below.
Add the aioli to the cabbage mixture and toss thoroughly to coat.
Let the slaw sit for 20–30 minutes at room temperature to allow the flavors to meld. Garnish with parsley before serving, if desired.
This slaw keeps well in the refrigerator for up to 2 days, making it convenient to make ahead for parties and picnics.
Notes
You can read the full aioli – homemade mayonnaise — recipe here. I typically use about 1 cup of oil per two egg yolks, but the exact amount can vary depending on how much aioli I need. Anywhere from 1 to 2 cups of oil will yield a delicious result.
For this slaw, the amount of aioli depends on how much cabbage you’re using. Aim to coat the cabbage thoroughly without overwhelming it with sauce.
If you have leftover aioli, use it anywhere you would mayonnaise. Mimosas, sandwiches, as a dip served with leftover chiclken. As the base to a salad dressing. The ideas are endless, so the leftovers can't go to waste!
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