Keto Broccoli Slaw - Fresh, Crunchy, and Low-Carb

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Prep Time 10

Total Time 10

Servings: 6 servings

Broccoli slaw mix (12–14 oz): Usually a blend of shredded broccoli stems, carrots, and sometimes red cabbage.
Green cabbage (2 cups, finely shredded): Adds volume and extra crunch.
Red onion (2–3 tablespoons, very thinly sliced): For bite and color.
Fresh herbs (2 tablespoons): Dill, parsley, or cilantro for freshness.
Mayonnaise (1/2 cup): Use a clean-ingredient mayo, ideally avocado oil–based.
Sour cream (2 tablespoons): Adds tang and a velvety finish.
Apple cider vinegar (1–1.5 tablespoons): Brightens and balances the creaminess.
Dijon mustard (1 teaspoon): Subtle heat and depth.
Celery seed (1/2 teaspoon): Classic slaw flavor.
Erythritol or allulose (1/2–1 teaspoon, optional): A gentle sweetness to round out the acidity.
Salt (3/4 teaspoon) and black pepper (1/2 teaspoon): Adjust to taste.
Toasted sliced almonds or sunflower seeds (2–3 tablespoons, optional): Extra crunch and healthy fats.
Crisp bacon, crumbled (2–3 slices, optional): Smoky richness if you want it.

Prep the vegetables: If using a bagged broccoli slaw, pour it into a large bowl. Add finely shredded green cabbage and the thinly sliced red onion.
Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, celery seed, and sweetener if using. Season with salt and pepper.
Taste and adjust: Check the dressing. Add a pinch more salt, vinegar, or sweetener to balance creaminess and tang.
Combine: Pour the dressing over the slaw mix. Toss thoroughly with tongs until every strand is lightly coated.
Add herbs and crunch: Fold in chopped dill or parsley. Sprinkle in nuts, seeds, or bacon if you like.
Rest briefly: Let the slaw sit for 10–15 minutes so the flavors meld and the vegetables soften slightly.
Serve: Give it a final toss and taste for seasoning before plating.