Keyword: BBQ, cabbage and kale salad with lemon aioli dressing, picnic, potluck, summer
Servings: 16servings
Author: Kyle
Ingredients
½cupmayonnaise
2Tablespoonsfresh lemon juice
1teaspooncelery seeds
½teaspoonkosher salt
2clovesgarlic, minced
2teaspoonssugar
4smallcarrots, shredded
1small headgreen cabbage, shredded
1bunchTuscan kale, stemmed and leaves shredded and massaged
salt and pepper, to taste
Prevent your screen from going dark
Instructions
In a large bowl, whisk the first 6 ingredients together to make the dressing.
Remove the thick stems from the kale leaves and shred the leaves and place into a large bowl.
Massage the shredded kale by squeezing it several times in your palms. This breaks it down which makes it easier to digest. So give your kale a good massage and your tummy will be grateful.
Shred the carrots and cabbage and add to the bowl with the kale.
Add the dressing to the bowl of vegetables and toss well.
Add salt and pepper to taste.
Notes
Gr8 Notes:
The recipe can be easily cut in half for a smaller group.
The texture and flavor of this slaw is best served the same day but can be kept in the refrigerator for 1-2 days.
If you prepare it a couple of hours ahead of time, keep it in the fridge until time to serve. I sometimes will keep a bit of the dressing aside and add to the salad right before serving.