This Keto Coleslaw is the perfect low-carb side for barbecues, picnics, or any meal that needs a refreshing, tangy, and creamy addition. It’s quick to make, loaded with flavor, and keeps carbs to a minimum, making it ideal for keto and low-carb diets.
Why This Keto Coleslaw is So Great
- Low in Carbs: Traditional coleslaw is often loaded with sugar, but this version is sugar-free and keto-friendly.
- Creamy & Tangy: The dressing combines mayo, vinegar, and a hint of mustard for a classic coleslaw taste.
- Quick & Easy: Just a few ingredients and you have a delicious side in minutes.
My Personal Take on This Recipe
Coleslaw has always been one of my favorite side dishes, especially with grilled foods. When I switched to a low-carb diet, I missed having coleslaw with that creamy, tangy flavor. This keto version brings all those flavors without the added sugar, and I think it’s even better than the original. It’s now a go-to recipe that I love to make for summer cookouts or a quick meal addition!
Ingredients & Simple Substitutions
- Green Cabbage – Shredded cabbage is the base; you can also use a mix of green and purple cabbage for color.
- Carrot (Optional) – Traditional coleslaw has a little carrot, but feel free to skip it to keep the carbs lower.
- Mayonnaise – Full-fat mayo works best for creaminess. Avocado mayo is a good substitute.
- Apple Cider Vinegar – Adds a tangy flavor. White vinegar or lemon juice can also be used.
- Dijon Mustard – Adds a hint of sharpness; yellow mustard is also fine.
- Sweetener – A keto-friendly sweetener like erythritol or stevia adds a touch of sweetness to balance the flavors.
- Salt & Pepper – Essential for seasoning.
How to Make Keto Coleslaw
- Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage and optional shredded carrot.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sweetener, salt, and pepper until smooth.
- Combine and Serve: Pour the dressing over the cabbage mixture. Toss until well-coated. For best results, let it sit in the fridge for at least 30 minutes to allow flavors to meld.
Pro Tips for the Perfect Keto Coleslaw
- Chill Before Serving: Coleslaw tastes best when it’s had some time to sit in the fridge, so the flavors meld together.
- Add Crunch: Toss in some chopped celery or green onion for extra crunch.
- Adjust Sweetness: Add more or less sweetener based on your taste.
Storing & Serving
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving again.
- Serving Suggestions: Pair with grilled meats, burgers, or your favorite keto main dish.
Got Questions? Find Your Answers Here!
- Can I make this coleslaw dairy-free? Yes, just make sure your mayonnaise is dairy-free.
- Is carrot okay on keto? In small amounts, like in this recipe, carrot adds minimal carbs and great color, but you can skip it to reduce carbs further.
Tools You’ll Need
- Large Mixing Bowl – For combining the cabbage and dressing.
- Whisk – To make the dressing smooth and creamy.
- Shredder or Food Processor – If you need to shred fresh cabbage.
Nutrition Information (per serving)
- Total Servings: 6
- Calories: ~120
- Fat: 10g
- Protein: 1g
- Net Carbs: 2g
Keto Coleslaw Recipe
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Shredder or Food Processor
Ingredients
- 4 cups shredded green cabbage
- 1/4 cup shredded carrot Optional
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1-2 tsp erythritol or other keto-friendly sweetener
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine shredded cabbage and shredded carrot.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sweetener, salt, and pepper until smooth.
- Pour the dressing over the cabbage and carrot. Toss well until evenly coated.
- Chill in the fridge for at least 30 minutes to let the flavors meld.
- Serve cold and enjoy your Keto Coleslaw!
Enjoyed This Recipe?
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