Keto Coleslaw
A delicious low-carb coleslaw that's crunchy and tangy, perfect for BBQs or as a side dish. Quick and easy to make in just ten minutes.
Ingredients
Coleslaw Base
- 4 cups shredded coleslaw mix Can use green cabbage or a mix of green and purple cabbage.
- ¼ cup shredded carrots Optional, can skip for ultra low carb.
Dressing
- ½ cup mayonnaise Use full-fat or avocado mayo.
- 2 tablespoons vinegar Apple cider or white vinegar.
- 1 teaspoon Dijon or yellow mustard For tang.
- 1 tablespoon sweetener (optional) Swerve or monk fruit.
- to taste none salt and pepper Adjust to taste.
Instructions
Preparation
- In a large mixing bowl, combine the shredded coleslaw mix and shredded carrots (if using).
- In a separate bowl, mix together mayo, vinegar, mustard, sweetener (if using), and season with salt and pepper.
- Pour the dressing over the coleslaw mix and gently toss until everything is evenly coated.
- Let the coleslaw sit in the fridge for at least 10 minutes to let the flavors mingle.
Notes
For variations, consider adding sour cream for extra creaminess or swapping half the mayo for Greek yogurt. Add smoked paprika or jalapeno for an extra kick. Great as a side dish with BBQ meals or as a topping for burgers.