Keto Coleslaw – Crisp, Creamy, and Low-Carb

Coleslaw doesn’t have to be sugary or heavy to be delicious. This keto version is crisp, creamy, and loaded with flavor, with none of the carbs you don’t want. It comes together fast, pairs with almost anything, and keeps well for days.

Whether you’re grilling, meal prepping, or just need a quick side, this recipe fits right in. You’ll get that classic slaw vibe with a clean, fresh finish.

Keto Coleslaw - Crisp, Creamy, and Low-Carb

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 4 cups shredded green cabbage (about half a small head)
• 2 cups shredded red cabbage (for color and bite)
• 1/2 cup shredded carrot (optional; for strict keto, replace with 1/2 cup shredded radishes)
• 1/3 cup thinly sliced green onions
• 1/2 cup mayonnaise (choose a clean, sugar-free brand)
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• 1–1.5 teaspoons granular keto sweetener (allulose, erythritol, or monk fruit blend)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed (classic slaw flavor)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons sour cream or Greek yogurt (optional, for extra creaminess; check carbs if using yogurt)
• 1–2 tablespoons fresh lemon juice (optional, for brightness)

Method

 

1. Prep the veggies: Finely shred the cabbages and carrot (or radishes). Aim for thin, even strands so the dressing coats everything well.
2. Make the dressing: In a small bowl or jar, whisk together mayonnaise, vinegar, sweetener, Dijon, celery seed, salt, pepper, and sour cream if using. Taste and adjust sweetness, salt, and acidity. Add lemon juice if you want extra zing.
3. Toss to coat: Add the shredded cabbages, carrot (or radishes), and green onions to a large bowl. Pour the dressing over and toss until the veggies are evenly coated.
4. Rest for flavor: Let the slaw sit for at least 15–20 minutes in the fridge. This softens the cabbage slightly and blends the flavors.
5. Final seasoning: Give it a quick toss and taste again. Add a pinch more salt, pepper, or sweetener if needed.
6. Serve: Garnish with a few extra green onions or a sprinkle of celery seed. Serve chilled.

Why This Recipe Works

• Low-carb dressing: Using mayonnaise, apple cider vinegar, and a touch of keto-friendly sweetener gives that classic tang without added sugar.
• Balanced texture: A mix of green and red cabbage with a little carrot or radishes adds crunch and color while keeping carbs low.
• Fast and flexible: The dressing shakes up in a jar, and the slaw takes minutes to toss. It’s easy to tweak for spice, sweetness, or creaminess.
• Meal-prep friendly: The flavors improve after a few hours, and the slaw stays crisp when stored properly.
• Pairs with everything: Works with BBQ meats, bunless burgers, grilled fish, or as a topper for tacos and lettuce-wrap sandwiches.

What You’ll Need

• 4 cups shredded green cabbage (about half a small head)
• 2 cups shredded red cabbage (for color and bite)
• 1/2 cup shredded carrot (optional; for strict keto, replace with 1/2 cup shredded radishes)
• 1/3 cup thinly sliced green onions
• 1/2 cup mayonnaise (choose a clean, sugar-free brand)
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• 1–1.5 teaspoons granular keto sweetener (allulose, erythritol, or monk fruit blend)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed (classic slaw flavor)
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons sour cream or Greek yogurt (optional, for extra creaminess; check carbs if using yogurt)
• 1–2 tablespoons fresh lemon juice (optional, for brightness)

How to Make It

1. Prep the veggies: Finely shred the cabbages and carrot (or radishes).
   

   Aim for thin, even strands so the dressing coats everything well.

2. Make the dressing: In a small bowl or jar, whisk together mayonnaise, vinegar, sweetener, Dijon, celery seed, salt, pepper, and sour cream if using. Taste and adjust sweetness, salt, and acidity. Add lemon juice if you want extra zing.
3. Toss to coat: Add the shredded cabbages, carrot (or radishes), and green onions to a large bowl.
   

   Pour the dressing over and toss until the veggies are evenly coated.

4. Rest for flavor: Let the slaw sit for at least 15–20 minutes in the fridge. This softens the cabbage slightly and blends the flavors.
5. Final seasoning: Give it a quick toss and taste again. Add a pinch more salt, pepper, or sweetener if needed.
6. Serve: Garnish with a few extra green onions or a sprinkle of celery seed.
   

   Serve chilled.

Keeping It Fresh

• Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
• Prevent sogginess: If making ahead, keep the dressing and veggies separate. Toss right before serving.
• Revive leftovers: Stir, then add a squeeze of lemon or splash of vinegar to brighten the flavors on day two or three.
• Avoid freezing: The texture won’t hold up once thawed.

Benefits of This Recipe

• Keto-friendly: No added sugar and minimal carbs per serving, especially if you use radishes instead of carrots.
• Nutrient-dense: Cabbage is rich in fiber, vitamin C, and antioxidants, making this side both light and satisfying.
• Satiety from healthy fats: Mayonnaise and sour cream help you feel full and keep the dressing creamy without extra carbs.
• Budget-friendly: Cabbage is affordable, widely available, and stretches well for meal prep.
• Versatile: Works as a side, a topping, or even a base for protein-loaded bowls.

Common Mistakes to Avoid

• Using sweet mayo: Some brands add sugar. Choose a clean, sugar-free option to keep the carbs low.
• Skipping the rest time: Serving it immediately can taste flat.
  

  A short chill lets the flavors meld.

• Over-sweetening: A little sweetener goes a long way. Start small and taste as you go.
• Cutting too thick: Thick shreds won’t soak up the dressing well. Keep it thin for the best texture.
• Over-salting early: Salt draws out moisture.
  

  Season lightly at first, then adjust after resting.

Variations You Can Try

• Spicy slaw: Add 1–2 teaspoons hot sauce or 1/2 teaspoon chipotle powder. A pinch of smoked paprika is great too.
• Herby twist: Stir in chopped cilantro, dill, or parsley for a fresh lift.
• Creamy avocado: Mash half an avocado into the dressing and thin with a splash of lime juice.
• Asian-inspired: Swap Dijon for 1 teaspoon toasted sesame oil and 1 teaspoon rice vinegar. Add sliced green cabbage, a few scallions, and sesame seeds.
  

  Use a keto-friendly sweetener.

• Blue cheese vibe: Fold in 2–3 tablespoons crumbled blue cheese and a dash of lemon. Pairs well with steak or buffalo chicken.
• Crunch boost: Add sliced almonds, chopped pecans, or sunflower seeds just before serving.

FAQ

Is coleslaw usually keto-friendly?

Most store-bought or restaurant coleslaw contains sugar. This recipe skips added sugar and uses a keto sweetener, so it fits a low-carb approach.

How many carbs are in this keto coleslaw?

It depends on your exact ingredients.

As a general guide, expect around 3–5 net carbs per serving when using radishes instead of carrots and a sugar-free mayo.

Can I make it dairy-free?

Yes. Use dairy-free mayonnaise and skip the sour cream or yogurt. Add an extra tablespoon of mayo or a splash of unsweetened almond milk to adjust consistency.

What if I don’t like sweetener in slaw?

You can leave it out.

The vinegar and mustard provide plenty of flavor. If you prefer a hint of natural sweetness, try a few drops of liquid stevia or none at all.

Can I use pre-shredded coleslaw mix?

Absolutely. It’s a time-saver.

Choose a mix without added dressing and check the ingredient list for any extras you don’t want.

How far ahead can I make it?

Up to 24 hours in advance is ideal. For the best crunch, store the dressing separately and combine shortly before serving.

What proteins pair well with this?

Grilled chicken, pulled pork, bunless burgers, steak tips, shrimp, and salmon all work great. It also makes a fresh topper for keto tacos or lettuce wraps.

Can I use lemon instead of vinegar?

Yes.

Lemon gives a brighter, softer acidity. You can also use half lemon and half vinegar for balance.

How do I make it less creamy?

Reduce the mayo by a few tablespoons and add an extra splash of vinegar or lemon juice. You’ll get a lighter, tangier slaw.

How long does it last in the fridge?

About 3–4 days in a sealed container.

Stir before serving, and refresh with a squeeze of lemon if needed.

Final Thoughts

Keto coleslaw is one of those simple sides that earns a regular spot at the table. It’s quick to make, easy to customize, and tastes even better after a short rest. With crisp cabbage, a creamy tangy dressing, and no added sugar, it hits all the right notes. Keep this recipe in your back pocket for weeknights, cookouts, and everything in between. It’s a reliable, low-carb classic you’ll come back to again and again.