Keto Coleslaw
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My easy keto coleslaw recipe is lightly sweetened and addictively crunchy. It’s easy to make ahead of time and has only 2 grams of net carbs!
Keto coleslaw that rivals KFC…seriously
I hate to say it, but you’ll rarely see me dying to eat salad. They just aren’t satisfying unless, of course, you toss them in the perfect dressing.
Cue my low-carb coleslaw recipe. Made with a handful of simple ingredients, it’s a crunchy, fresh-tasting slaw that’s just sweet enough to complement your keto BBQ. The trick is to add a little sweetness to the dressing to get that KFC-style (yes, KFC) coleslaw that, more often than not, steals the show. Here’s why I love it:
- It tastes even better the next day. If you’ve ever made slaw, you know it’s even better if it has time to soak in the flavor overnight. I’ve made this up to three days in advance, and it just gets better and better.
- It doesn’t taste keto. The sweetness in my dressing gives it that classic tang-and-sweetness balance, so you don’t miss the sugar.
- The perfect texture. Many coleslaws end up soggy or wet, but I purposely skip salting the veggies (which draws out moisture), and the dressing coats everything without drowning it.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Green cabbage and purple cabbage. I used a mixture of green and purple shredded cabbage for extra color. Purple cabbage also has a slightly deeper flavor.
- Carrot. A tiny amount of carrots keeps the carbs and sugar down while adding a pop of color.
- Green onions. Adds a subtle peppery kick.
For the keto coleslaw dressing:
- Mayonnaise. Any sugar-free mayo is fine, but I usually skip it and make my own keto mayo (we go through this so much). For a lighter version, use Greek yogurt or a combination of both.
- Lemon juice. For essential acidity. I swear by fresh lemon juice for this, as the bottled kind can sometimes be a little bitter.
- Keto maple syrup. I like my slaw a little sweet but not overly so. I did try this with keto honey, but it was a little overpowering. Granulated sweeteners can sometimes crystallize, so I skip those completely.
- Dijon mustard. Gives a lovely subtle spice and tang.
- Horseradish. Optional, but recommended if you can handle the heat. I usually add about half a teaspoon.
How to make keto coleslaw
Step 1- Mix the veggies. In a large bowl, combine the slaw veggies.
Step 2- Make the dressing. In a small bowl, whisk together the dressing ingredients.
Step 3- Toss and serve. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for 2 hours before serving.
Arman’s recipe tips
- Use a food processor or buy a coleslaw mix. Slicing cabbage by hand can be time-consuming, so I like to use the food processor. If I’m short on time, I’ll often buy a pre-mixed bag of coleslaw veggies. Just watch the carbs if they are carrot-heavy.
- Swap the lemon juice. For a bolder flavor, you can use dill pickle juice or apple cider vinegar instead. These can be quite tangy, so start with a small amount and add more as needed.
- If adding salt, do it before serving. When I added salt with the dressing, it drew out too much moisture and made the slaw overly watery. If you’re going to add salt and black pepper, wait until right before you’re ready to serve.
- Use different veggies. Try red cabbage, thinly sliced onion, dill pickles, or bell peppers. Again, watch the carbs.
More easy keto sides
Keto Coleslaw Recipe
Ingredients
- 1/2 small Green cabbage chopped finely
- 1/2 small red cabbage chopped finely
- 1 small carrot shredded
- 2 green onions trimmed and chopped
For the keto coleslaw dressing
- 1/2 cup mayonnaise
- 1 tablespoon keto maple syrup optional
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoon horseradish cream optional
Instructions
- In a mixing bowl, add your shredded and chopped green cabbage, red cabbage, carrots, and green onions, and mix well. Set aside.
- In a small bowl, add the mayonnaise, keto maple syrup, lemon juice, Dijon mustard, and horseradish cream and whisk until combined. Pour over the salad and mix well.
- Serve immediately or refrigerate for at least 2 hours, to chill before serving.
Notes
Nutrition
Originally published May 2022
What is Horseradish Cream – do you have a brand you recommend?
Hi Allison, horseradish is a root vegetable often made into cream or paste similar to mustard. Sometimes it’s called cream-style horseradish. Big grocery stores should carry brands like Masterfoods, Inglehoffer or Beaverton. Let us know how you go!
Great flavor and not too sweet. Easy prep. Goes well with just about anything.
Thanks so much for your lovely feedback, Gary- glad you didn’t think it was too sweet!!
What size are the 8 servings?
Thank you
Arman any of your recipes you post turn out wonderfully. Thanks so much! Please publish a cookbook if you haven’t by now! You’re my tip recipe guy/gal I look to!
You are too sweet!
This was such a delicious, creamy coleslaw that tastes like KFC. Thanks Arman!
Thanks KSG! I’m so glad you thought so, as it is was my inspo!