Low carb coleslaw may not have been something you considered, but you certainly should! Serve it as a side to many proteins, including bbq like like these oven baked keto ribs, or this bacon wrapped brown “sugar” chicken. Wrap it up in a low carb wrap with these oven baked keto maple bbq shrimp.
This delicious low carb coleslaw recipe only has 5 net carbs per serving, which is about a 3rd of the amount of a regular coleslaw. This recipe has a sweet, tangy and a little spicy kick that you’ll love.
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you’d like to get right into it. This recipe is also available as a Google Web Story!
Ingredients:
- Red & green cabbage – We like using both in this recipe for fun color, but you could obviously just use one or the other. We shred it up really small and it’s perfect!
- Carrots – Just a few shredded quite small.
For the coleslaw dressing:
- Mayonnaise & plain Greek yogurt – We use a mixture of these two common dressing bases to make the coleslaw creamy, but not too creamy and swimming in dressing! This mixture also adds flavor and tanginess to the coleslaw. The Greek yogurt is also much lower calorie than the mayo, which is a plus!
- 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 seed, 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.
How to Make Creamy Keto Coleslaw:
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.
If prepping the veggies yourself, food process or shred your cabbage.
Add cabbage to a large bowl, then add in shredded carrots.
Drizzle with the dressing, then mix to combine.
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. Serve chilled, and enjoy!
Tips For The Best Coleslaw:
- Using coleslaw mix: Feel free to pick up a bag of your favorite coleslaw mix and then make our creamy coleslaw dressing to go with it.
- If preparing your own vegetables: Feel free to slice the cabbage to your liking. We like using the shredding method in our food processor, but it’s just our personal preference. many really love the slicing method.
Leftovers can be kept in an airtight container in the fridge for 3-5 days.
At room temperature, coleslaw won’t last long. Throw it out if it’s been at room temperature for more than 2 hours. (Room temperature is around 70°F/21°C, so keep this in mind!)
More Keto Recipes To Try:
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
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Until Next Time,
Briana & Chamere
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:
- 1/3 cup mayonnaise
- 1/3 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/8 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.
Notes
- Keep refrigerated in an airtight container for 3-5 days. Don’t leave out at room temperature.
- Pre-shredded coleslaw mix will work just fine for this recipe if you prefer. If making your own, slice the cabbage and carrots to your desired thickness.
- Use green or purple cabbage, or a mixture of both to suit your preferences.
- Season the dressing to taste! This dressing has a little bit of a kick, so add heat gradually, tasting as you go the first time you make this.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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. 🙂