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Kale Slaw Salad in a yellow bowl.
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5 from 2 votes

Kale Slaw with Lemon Aioli

Recipe shared from Chef Caroline Cazaumayou.
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: BBQ, cabbage and kale salad with lemon aioli dressing, picnic, potluck, summer
Servings: 16 servings
Author: Kyle


  • ½ cup mayonnaise
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon celery seeds
  • ½ teaspoon kosher salt
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 4 small carrots, shredded
  • 1 small head green cabbage, shredded
  • 1 bunch Tuscan kale, stemmed and leaves shredded and massaged
  • salt and pepper, to taste


  • 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.
    Kale Slaw with Lemon Aioli
  • 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.


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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!