This slightly spicy, highly delicious Keto Coleslaw Recipe is simple to make, and sure to convert any coleslaw skeptics! It's easy to make sugar-free coleslaw to pair with any protein!
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Disclosure: This recipe was originally posted in August 2021, but has been rephotographed and updated for clarity. We hope you enjoy the new look!
This low carb coleslaw recipe is guaranteed to be better than your typical store-bought coleslaw. It is versatile and can be enjoyed in various ways, adding a burst of flavor and texture to your meals.
Looking for more delicious keto sides? Try this carrot and cabbage salad, this keto mushroom sauce recipe, or this keto tomato soup!
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❤️Why we love this recipe
- Flavorful and refreshing. The combination of green and red cabbage, along with the shredded carrots, provides a satisfying crunch and a burst of fresh flavors. The creamy dressing with its tangy spices adds a delicious zing to the coleslaw.
- Keto-friendly. This recipe is perfect for those following a ketogenic diet. There's no worry about any added sugar and this recipe is made out of low-carb ingredients!
- Versatile and convenient. This coleslaw can be served as a great side dish alongside grilled meats or as a topping for burgers or sandwiches. All of the ingredients can be found at your local grocery store. It is versatile and can be enjoyed in various ways, adding a burst of flavor and texture to your meals.
- Easy to prepare. With simple steps and simple ingredients, this recipe is a quick side and easy to prepare. It requires minimal cooking and can be made ahead of time, making it a convenient option for busy individuals or those looking for hassle-free meal preparation.
🌿Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Red & green cabbage - You can also use purple cabbage.
- Carrots - Just a few shredded quite small.
- Mayonnaise - We used regular mayonnaise but you can use kewpie mayo or an avocado oil mayo as well!
- Plain Greek yogurt
- Apple cider vinegar - To amplify a sweet, tangy flavor and add acidity.
- Dijon mustard - For (you guessed it!) more tang. 😉
- Horseradish - For a zippy kick! Optional, but definitely recommended.
- Seasonings - Garlic & onion powder, kosher salt, celery seeds, black pepper, red pepper flakes & cayenne pepper. All the seasonings are pretty to taste here, and if you don't like something, leave it out. Our coleslaw (like in the fashion of many of our recipes) is slightly spicy, so add slowly the first time you make this. 🙂
- Sweetener - We recommend powdered erythritol or really anything you prefer. Powdered works great since it will whisk easily into the sauce, so use your favorite keto-friendly sweetener.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Dairy-free. Swap the greek yogurt with a coconut milk yogurt or a dairy-free sour cream alternative.
- Tanginess. Swap apple cider vinegar for lemon juice or white wine vinegar for a different flavor profile.
- Cabbage. If you don't have enough cabbage, substitute it with Brussels sprouts or napa cabbage. You may also like this broccolini slaw.
- Add onion. If you like, add some very finely shredded red onion to the mix for extra flavor!
🔪Prep work
- Cut both of the heads of cabbage into thin, long slices with a sharp knife or mandoline. Our preferred method is using a mandoline, as it slices the cabbage very thinly with ease.
- Shred the carrots.
- Measure out all of the ingredients.
📋Instructions
In a large bowl, combine the cut cabbage and shredded carrots. Mix it well. (Image 1)
In a small bowl, combine the Greek yogurt, mayonnaise, apple cider vinegar, and Dijon mustard together. (Image 2)
Add the seasonings and horseradish a little at a time and season to taste! (Image 3)
Pour the dressing on top of the shredded cabbage. (Image 4)
Using tongs, toss the cabbage to evenly coat the mixture all the way through. (Image 5)
Top the keto slaw with salt and black pepper and garnish with parsley. Enjoy!
✨Tips & tricks
- Shredding cabbage and carrots - Use a mandoline slicer or a sharp knife to shred the cabbage and carrots into consistent pieces. Getting uniform pieces will ensure a great texture and a good coleslaw. You can use a food processor for a finer texture.
- Marinating. Let the coleslaw marinate in the dressing for at least 30 minutes in the refrigerator to let to flavors combine. This is also a great way to soften the cabbage and make for a softer texture.
- Dressing consistency. If you want the dressing thicker, decrease the amount of Greek yogurt. For a creamier dressing, increase the amount of Greek yogurt.
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💭Frequently Asked Questions
Leftover coleslaw can be stored in an airtight container in the fridge for up to 3-4 days.
Yes, and it is recommended that you let it marinate in the dressing for 30 minutes before serving. If waiting longer to serve, keep the dressing and shredded vegetables separate to maintain freshness and crunch.
Yes you can! Just check that the mix doesn't contain any added sugars or dressings. No need to worry about cutting a whole head of cabbage by hand.
What To Serve This With
Not sure what to serve this coleslaw with? Here are a few great main course ideas!
More Recipes To Consider
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📖 Recipe
Keto Coleslaw Recipe
Ingredients
For the coleslaw veggie mix:
- 500 grams purple cabbage, shredded
- 500 grams green cabbage, shredded
- 2 medium carrots, shredded
For the dressing:
- ⅓ cup mayonnaise
- ⅓ cup greek yogurt
- 2.5 tablespoons apple cider vinegar
- 2.5 tablespoons confectioners sugar replacement of choice
- 1 teaspoon horseradish
- 1.5 tablespoons dijon mustard
- 1.25 teaspoons kosher salt
- 1 teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon ground pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne (optional)
Instructions
- In a medium sized bowl, combine mayonnaise, plain Greek yogurt, apple cider vinegar, horseradish, and dijon in a bowl. Whisk to combine, adding in the sweetener and seasonings gradually, tasting as you go to achieve your desired flavor.Refrigerate until you’re ready to put the coleslaw salad together.
- Add shredded cabbage, and carrots to a large mixing bowl. Drizzle with dressing, and then combine using a rubber spatula. If you have the time, let it sit, covered in the fridge for an hour or so (or even overnight) to let the flavors meld together.
- That's it! Serve chilled with your favorite proteins. Store in an airtight container in the fridge for 3-5 days.
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Notes
- Storage. Keep refrigerated in an airtight container for 3-5 days. Don't leave out at room temperature.
- Shredding cabbage and carrots. Use a mandoline slicer or a sharp knife to shred the cabbage and carrots into consistent pieces. Getting uniform pieces will ensure a great texture and a good coleslaw. You can use a food processor for a finer texture.
- Marinating. Let the coleslaw marinate in the dressing for at least 30 minutes in the refrigerator to let to flavors combine. This is also a great way to soften the cabbage and make for a softer texture.
- Dressing consistency. If you want the dressing thicker, decrease the amount of Greek yogurt. For a creamier dressing, increase the amount of Greek yogurt.
Laura says
Loved how the recipe turned out! It made a lot though, so next time I will half the recipe.
Thank you for sharing your recipe.
Briana says
Yes it's quite a large batch! I find that anytime I'm making coleslaw, I'm feeding a crowd. 😉 Thank you so much for trying it and for the wonderful review. 🙂