fbpx Print

Cole Slaw with Aioli

coleslaw with aioli easy family side dish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a simple cole slaw recipe, but you can use any cole slaw recipe you like and switch the Jared mayo with homemade mayonnaise or aioli.  Homemade mayonnaise with the addition of garlic is called aioli.  I prefer aioli with this recipe because I like the layer of flavor the garlic offers.  But with or without garlic, you will have a cole slaw that is fresh and sure to impress.  



6 cups of green and or red cabbage (about one 2 lb cabbage)

1 cup celery

1 cup carrots

1/4 cup onion

1/2 cup cornichons

1 cup homemade mayonnaise or aioli

2 tbsp champagne vinegar (or white or sherry vinegar)

2 tbsp organic sugar

Sea Salt and fresh ground pepper to taste


Peel the carrots and onions.

Roughly chop the cabbage, celery, carrots, and onions.

Mince the cornichon and onions in a food processor using the chopping blade.

Shred the cabbage, celery, and carrots in a food processor using the shredding attachment. If you do not have a food processor, you can thinly slice the cabbage with a knife and use a box grater to shred the carrots and celery.

In a large mixing bowl, mix the vinegar and sugar.

Add the shredded vegetables and mix.

Add the mayonnaise and mix until well combined.

Season with sea salt and fresh ground pepper to taste

Refrigerate one hour before serving to allow the flavors to blend well. The slaw will keep in the fridge for 2-3 days.


Use the leftover aioli to make deviled eggs, tartar sauce, as a sandwich spread, or as a sauce for leftover meat. Serve leftover roast chicken, pork, or lamb cold with the leftover sauce.  You can also use it as a salad dressing, such as the base for a homemade Caesar.

French deviled eggs made with aioli

The Best Deviled Eggs 

Deviled Eggs with Tomato, Shrimp, and Basil 

Tuna Made with Aioli 

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram