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5 from 5 votes

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.
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: American, Gluten Free, Low Carb
Servings: 8
Calories: 100kcal

Ingredients

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.
** Nutritional information is an estimate and may vary.

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