Keto Coleslaw
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
I just love simple side dishes, how about you? This Keto Coleslaw is creamy, delicious and super easy to throw together at the last minute before your next barbecue, picnic or game day party!
It is so good that if you don’t tell your friends that it is healthy, they will never know!
How to make Keto Coleslaw:
Add the shredded coleslaw mix to a large bowl. Set aside.
Whisk the mayonnaise, vinegar, onion, sugar, mustard powder, celery salt and pepper together in a small bowl.
Pour the dressing over the coleslaw mix and stir together until thoroughly combined.
Cover and place in the refrigerator until ready to serve. Chill for 1 hour before serving, and use within 3 to 5 days.
Recipe Tips & Tricks
- I used a packaged coleslaw mix to keep things super simple. Each company and each store may carry different versions. Some have carrots, like above, some do not. Some have red cabbage, some do not.
- You can also thinly slice your own cabbage to create your own version.
- I used my Homemade Keto Mayonnaise recipe, but you can also use Tessemae’s or Primal Kitchen if you prefer.
Is Keto Coleslaw healthy?
Yes, I think it is. Cabbage is a cruciferous vegetable that is loaded with vitamins K, B, C, folate, potassium and insoluble fiber. It is considered by many in the health field to be a cancer fighting powerhouse.
Since we are using sugar-free mayonnaise made with cage-free eggs and good oils (olive or avocado) it is also loaded with healthy fats. That is my story and I am sticking with it!
Some delicious main course recipes
- Keto Salmon Patties – coming soon
- Instant Pot Barbecue Ribs
- Oven Roasted Spatchcock Chicken
Enjoy!!
Keto Coleslaw
Ingredients
- 16 ounce package shredded coleslaw
- .75 cup keto mayonnaise
- 1 tablespoon grated sweet onion
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons erythritol sweetener like Swerve or Lakanto Monkfruit
- .75 teaspoon dry mustard
- .75 teaspoon celery salt
- .25 teaspoon black pepper
Instructions
- Add the shredded coleslaw mix to a large bowl. Set aside.
- Whisk the mayonnaise, vinegar, onion, sugar, mustard powder, celery salt and pepper together in a small bowl.
- Pour the dressing over the coleslaw mix and stir together until thoroughly combined.
- Cover and place in the refrigerator until ready to serve.
- Chill for 1 hour before serving, and use within 3 to 5 days.
Notes
- I used a packaged coleslaw mix to keep things super simple. Each company and each store may carry different versions. Some have carrots, like above, some do not. Some have red cabbage, some do not.
- You can also thinly slice your own cabbage to create your own unique version.
- I used my Homemade Keto Mayonnaise recipe, but you can also use Tessemaes or Primal Kitchen if you prefer.
- 4 total carbs – 1 fiber = 3 net carbs (not including carrots)
