Keto Coleslaw
Just a couple simple changes is all it takes to turn classic coleslaw into an equally as delicious Keto Coleslaw. Try it on a sugar-free pulled pork or as a side dish – especially during barbecue season.
Servings: 8
Calories: 100kcal
Ingredients
- 4 cups cabbage * shredded
- 1/2 cup keto-approved mayonnaise (I use Sir Kensington's)
- 1 tablespoon apple cider vinegar
- 1 tablespoon monk fruit/erythritol blend (I used Lakanto classic)
- 1/2 teaspoon celery seed (not celery salt)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Add the shredded cabbage to a medium bowl. Set aside.
- Mix the mayonnaise, apple cider vinegar, monk fruit, celery seeds, salt, and pepper in a small bowl until well combined. Taste and adjust the seasoning to your liking.
- Pour the dressing into the bowl with the cabbage and toss to coat the cabbage.
- Serve immediately.
Video
Notes
Tips and Techniques
- You can use pre-shredded bagged cabbage (without carrots) to save a few minutes.
- Mix the coleslaw dressing in a separate bowl so that you can easily blend it and taste it to adjust the seasoning before mixing it into the cabbage.
- Store extra coleslaw in an air-tight container in the refrigerator. Use within 3-5 days and discard if its been left out at room temperature for longer than 2 hours.
Nutrition
Serving: 1serving | Calories: 100kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 237mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg