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–+ servings
A picture of sugar-free coleslaw in glass bowl on blue background.
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5 from 37 votes

Low-Carb Coleslaw Recipe

You’ll love this easy keto coleslaw recipe with creamy dressing. Crisp and colorful cabbage tossed in a dairy-free dressing creates a perfect sweet and tangy balance. With just a few simple ingredients and big flavors, this perfect side dish is the ultimate crowd-pleaser for your next cookout or potluck.
Prep Time5 minutes
Chill Time1 hour
Total Time1 hour 5 minutes
Course: Sides and Salads
Cuisine: American
Keyword: keto coleslaw recipe, low carb coleslaw
Servings: 6 servings
Calories: 149kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Reserve the coleslaw mix aside and make the dressing by mixing all the remaining ingredients in a small bowl.
  • Open the coleslaw mix and transfer it to a large mixing bowl. Pour the dressing over and toss until the dressing coats the cabbage thoroughly.
  • For best results, cover the bowl with plastic wrap and chill in the refrigerator for at least 60 minutes or up to overnight before serving.

Notes

  • Taste and adjust. I recommend tasting the dressing before adding the coleslaw so you can adjust salt, sweetener, or tanginess if desired.
  • Use powdered sweetener. It mixes better with the dressing and won’t leave a gritty texture like granulated sweeteners. You can DIY powdered sweetener by grinding it in a Magic Bullet, coffee grinder, or blender.
  • Chill for the best flavor. Cover the bowl with plastic wrap or a lid and chill in the refrigerator for at least an hour to allow the flavors to meld together.
  • Make the dressing in a salad bowl. Keep your dishwashing to a minimum and whisk the coleslaw dressing directly into the serving bowl, then add the coleslaw to it and toss.
Serve: Pair with your favorite protein, such as chicken, pulled pork, or roast beef. Coleslaw is a versatile and quick side dish that pairs with most foods.
Store: Leftover coleslaw can be stored in an airtight container in the refrigerator for up to five days. For longer storage, consider making the salad dressing up to three weeks in advance and then tossing it with the coleslaw when ready to serve.

Nutrition

Calories: 149kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 340mg | Fiber: 2g | Net Carbohydrates: 3g
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