Keto Creamy Coleslaw Salad

Keto Creamy Coleslaw Salad is much more than a salad! It is the perfect side dish and the tastiest dressing you will find. This is a low-carb treasure with no sugar added. It gets even better when the flavors blend when refrigerated. You likely have the ingredients for the dressing in your pantry right now and it will come together in 5 minutes. Freshly grated cabbage is the best, but buying pre-bagged slaw mix will enable you to go from prep to the table faster than you can say Tasty Low Carb!

Do you remember going to summer barbecues or family reunion picnics? Did you have an Aunt or Grandmother who always came with a bowl of fresh coleslaw as her pot-luck dish? Or, how about that Friday fish fry where coleslaw was always on the side of the platter? Or, do you remember devouring this crunchy side on top of a pulled-pork barbecue sandwich? Joanie and I have all of these coleslaw memories, and she has the perfect Keto Creamy Coleslaw Salad recipe to share!

Ingredients

Since this recipe is basically a cabbage salad, that is your featured ingredient. Joanie slices her own cabbage and suggests a blend of green and red cabbage (3:1 ratio). She doesn’t like the food processor for this task since we do not want a confetti consistency. For more crunch and color Joanie does shred some carrot for the salad mix. Joanie does like to use her food processor for the carrots. A few pulses on her Breville Sous Chef Food Processor does the trick perfectly.

The dressing contains 5 basic ingredients. Mayonnaise is the base for the dressing. It gets a sweet-and-sour flavor from a sweetener (Sukrin Melis) and a combination of Bragg Organic Apple Cider Vinegar and lemon juice for tang. Mustard is a must for the taste and Inglehoffer Stone Ground is Joanie’s choice. You can also substitute Dijon for a milder mustard flavor. Celery Seed finishes the dressing. Try it, as written, you will be surprised at the taste. It is also a perfect dressing for leafy salads.

Preparation Tips

Preparation could not be easier. We mentioned above about either shredding by hand or using a your food processor. After that it will all come together in a large bowl. We do suggest making the dressing first and adjusting for taste and tang. The time to adjust the dressing ingredients is before mixing. Some people like a lot of dressing on their slaw and some prefer a less moist cabbage crunch taste. Our recipe makes more than enough for the salad. Use the leftover as a simple salad dressing for lettuce salads. We also find a bit of horseradish in the dressing can kick it up a bit and there is always a some garlic powder, for fun.

If you have left over red cabbage we have a number of great recipes to use that healthy-keto crunch:

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You can even use that extra cabbage for Chinese recipes. And a simple side dish using extra green cabbage would be to simply boil it until softened and then sauté in butter with onions. You could also use any extra cabbage in an old favorite – cabbage soup. Many diets from the past used to feature this soup as an entire diet. Although we do not recommend that with all of the delicious Keto recipes that are available today.

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Keto Creamy Coleslaw Salad – A Perfect Side with Fish or Seafood

Keto Creamy Coleslaw Salad is the perfect side with fish and seafood! Sugar-free and with only 4g of net carbs per serving. The dressing is creamy. The slaw is crunchy. And, it is versatile to use on top of pulled pork or as an accompaniment for barbecued chicken or any grilled meat. It is definitely a Keto delight!

Keto Creamy Coleslaw Salad

Keto Creamy Coleslaw Salad has a sugar-free dressing that is so Tasty! Pantry ingredients and ready in 15 minutes and with only 4g of carbs!
Gluten Free
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
CourseSalad, Sides
CuisineAmerican
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings8
Net Carbs4g
AuthorJoanie and Chris

Ingredients

Instructions

  • Shred the cabbage and carrots by hand or by pulsing in a food processor.
  • In a large bowl, whisk the mayonnaise, sweetener, apple cider vinegar, lemon juice, mustard, and celery seed.
  • Add the shredded coleslaw mix into the dressing and mix well.
  • Salt and pepper to taste.

Chef’s Notes

You can also use Dijon mustard instead of stone ground. To make the recipe even easier you can use bagged coleslaw mix. You will have leftover sauce, you can cut the dressing in half or use the leftovers for a simple lettuce salad dressing. For a bit of kick, add some horseradish to the dressing.

NUTRITION

Calories: 228kcal | Carbohydrates: 7g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 223mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2677IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 1mg | Net Carbs: 4g
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