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This easy, deli-style Low Carb & Keto coleslaw is the perfect side dish to bring to a keto barbecue or picnic. It’s free from added sugar, gluten-free, and takes less than 5 minutes to make. Enjoy it with my keto bbq ribs, bbq pulled pork, or bacon-wrapped chicken kabobs.
Why Make This
At face value, you might think all coleslaw is keto-friendly because it includes low-carb vegetables and a good fat source if it’s mayo-based.
But, many of the deli-style varieties that we enjoy on Rubens or other sandwiches have some added sugar, making it less than ideal for those cutting refined sugar.
This easy keto coleslaw recipe takes just a few minutes to make. Plus, it includes all-natural substitutes for sugar that give it a lightly sweet taste without refined sugar.
- Shredded Cabbage (Coleslaw Mix): You can use your favorite bagged mix or shred the cabbage with a food processor or shredder. I like bagged mix because it saves time.
- Monk Fruit Erythritol: the granular or powdered versions work fine. I’m using this to add sweetness. It’s also a 1:1 substitute for regular sugar.
- Apple Cider Vinegar & Mayo: some people choose to make their coleslaw dressing with mayo or vinegar. For me, I prefer both. The mayo offers a creaminess and the vinegar makes it a tad tangy. I chose apple cider because, to me, it has a milder taste than regular vinegar.
- Spices: to make the dressing flavorful, I also added garlic powder, onion, powder, celery seeds, sea salt and pepper.
How to Make This
Combine the dressing ingredients in a large mixing bowl (photo 1).
Once the keto coleslaw dressing is ready, pour it on the coleslaw veggies (photos 2-3).
Use tongs to mix the coleslaw until the cabbage and dressing are incorporated (photo 4).
Top Cooking Tips & FAQs
- Swap the fat: I’m using my favorite mayo, but you could use any option that you enjoy. Some of have swapped mayo for avocado or one that is paleo or Whole30 compliant.
- Substitute the vinegar: If you don’t have apple cider vinegar on hand, you can use lemon juice. Or, you could use a different style of vinegar.
- Spices: I’m using a few spices in this recipe. But, you can always adjust them to taste. For example, if you don’t like the taste of onion powder, then you can omit it. Or, if you love garlic flavor, you can add more.
- Keto Sweetener: you can substitute Monk Fruit Erythritol for other 1:1 substitute no-carb sweeteners. If you don’t have that on hand, feel free to use Plain Erythritol, Plain Monk Fruit, Allulose or Stevia. Just adjust to your tastes.
My low-carb coleslaw recipe has 2 grams of net carbs. So you can enjoy my keto coleslaw, in moderation, whenever you would serve coleslaw. See below for some meal planning ideas.
Mayo and vinegar are both very low in carbs so either is a good choice for keto coleslaw. I prefer to mix the two because it adds a creamy and tangy flavor. But, if you prefer to have one or the other, you can adjust to suit your preferences.
Recipes to enjoy this with
This keto coleslaw is an excellent addition to any barbeque meal. One of my favorite pairings is on a pulled pork sandwich.
And for an added treat, you can enjoy either recipe, my keto coleslaw, and keto cornbread.
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Easy Low Carb & Keto Coleslaw Recipe
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- Mix all of the ingredients for the dressing
- Add the coleslaw mix. You can serve immediately, but this tastes best when refrigerated for at least 2 hours
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!