Coleslaw—it’s a classic. You see it at BBQs, picnics, and family dinners. But if you’re following a keto diet, traditional recipes packed with sugar won’t work. Thankfully, this Easy Keto Coleslaw has your back. It’s creamy. It’s tangy. And it’s low-carb. Think of it as the keto-friendly upgrade your favorite side dish deserves. Perfect with grilled meats or even on its own, this recipe will quickly become your go-to.
Your Quick Recipe Guide
Time to Prep
- Prep Time: 10 minutes
- Cook Time: None (just optional chilling time)
- Total Time: 10 minutes (+ up to 1 hour to chill if desired)
Portions and Adjustments
- Serves: 6 portions.
Cooking for fewer people? Halve it. A big cookout planned? Double it, but grab a big mixing bowl!
Difficulty
Beginner-friendly. No actual cooking involved—just mix, toss, and enjoy.
Tools You’ll Need
- Large mixing bowl: For the cabbage mix.
- Medium mixing bowl: For the dressing.
- Whisk or fork: To blend the dressing smoothly.
- Tongs or spatula: Perfect for tossing.
Pro Tip: No whisk? No problem. A fork works just as well.
Ingredients List
Full Ingredients
- 16 oz coleslaw mix (a little carrot is fine for color)
- ½ cup mayonnaise (avocado-based mayo is ideal for keto)
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 tbsp keto-friendly sweetener (like monk fruit or allulose)
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- ½ tsp Dijon mustard
- ¼ tsp celery salt
- ½ tsp garlic salt
- ¼ tsp ground black pepper
Swaps & Suggestions
- If store-bought coleslaw mix isn’t your thing, shred fresh green and red cabbage.
- No monk fruit sweetener? Try powdered erythritol or stevia instead.
- Need a dairy-free version? Sub sour cream and heavy cream with unsweetened coconut cream or almond yogurt.
- Don’t have Dijon mustard? Regular yellow mustard works but changes the flavor slightly.
Step-by-Step Directions
Let’s keep it simple.
Step 1: Make the Dressing
In your medium bowl, combine:
- Mayo, sour cream, and heavy cream.
- Add the sweetener, lemon juice, apple cider vinegar, Dijon mustard, celery salt, garlic salt, and black pepper.
Grab a whisk (or fork) and mix until smooth and creamy. The dressing should coat a spoon but not feel gloopy. Taste it now. Want it sweeter or tangier? Adjust!
Step 2: Toss the Slaw
Dump the coleslaw mix into your large bowl. Pour the dressing over it evenly. Use your tongs or spatula to toss everything together until the cabbage is well-coated.
A quick tip: Toss gently from the bottom up. This way, you coat the veggies without squishing them.
Step 3: Chill It (Optional but Worth It!)
Got time? Pop the coleslaw into the fridge for about an hour. The flavors will meld beautifully. In a rush? It’s still tasty straight from the bowl.
Avoid These Common Mistakes
- Adding too much dressing right away. Start light and add more if needed.
- Skipping the chilling step. Trust me, it makes a big difference.
- Using soggy cabbage. If your coleslaw mix looks wet, pat it dry first.
Make It Your Own
Creative Add-Ons:
- Want heat? Sprinkle in a pinch of cayenne or chili flakes.
- Love fresh herbs? Toss in some parsley or dill for an upgrade.
- Going seasonal? Add shredded zucchini in summer or kale in winter.
Serving & Storage Tips
Best Pairings:
- Serve it with BBQ ribs, grilled chicken, or a juicy burger (keto bun optional).
- Need a full meal? Pair it with roasted Brussels sprouts or cauliflower mash.
Leftovers?
- Store in an airtight container in the fridge for up to 3 days.
- Don’t freeze it—cabbage doesn’t thaw well.
And there you have it—a simple, keto-friendly take on coleslaw that’s crunchy, flavorful, and perfect for any occasion. Whether you’re meal prepping or hosting a summer cookout, this recipe will leave everyone asking for seconds. Give it a try, and let me know how it turns out!
PrintEasy Keto Coleslaw Recipe
Looking for a side dish that’s simple, delicious, and keto-friendly? You’ll love this Easy Keto Coleslaw. It’s creamy, tangy, and takes just 10 minutes to whip up. Perfect for BBQ nights, meal prep, or even a light refreshing salad. You’re about to discover your new favorite low-carb classic!
- Prep Time: 10 minutes
- Total Time: 10 minutes (+ optional chilling time)
- Yield: 6 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 16 oz coleslaw mix (a touch of carrot for color is fine)
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup heavy cream
- 1 tbsp monk fruit or allulose sweetener
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- ½ tsp Dijon mustard
- ¼ tsp celery salt
- ½ tsp garlic salt
- ¼ tsp freshly ground black pepper
Instructions
1. Whisk Up the Dressing
Grab your medium bowl and whisk together:
- Mayonnaise, sour cream, and heavy cream.
- Add the sweetener, lemon juice, apple cider vinegar, Dijon mustard, celery salt, garlic salt, and black pepper.
Keep mixing until the dressing is smooth and slightly thick. Taste it—want it sweeter? Add a pinch more sweetener. Prefer more tang? Squeeze an extra bit of lemon juice.
2. Toss the Coleslaw
In your large bowl, toss the coleslaw mix with your creamy dressing. Use tongs to combine everything evenly. Be gentle so the cabbage stays crisp.
3. Chill (Optional, but Worth It)
If you have time, chill the coleslaw for at least 1 hour. This gives the flavors time to meld and makes it even tastier. Pressed for time? No worries—it’s great right away too.
4. Serve and Enjoy!
Give it one last toss before serving. Serve chilled as a side or salad.
Notes
Pro Tips & Tricks
- Adjust the Dressing: Start by adding half of the dressing to your cabbage. Mix, then decide if you want more. You can always add, but you can’t take it out!
- Fresh is Best: Use fresh lemon juice for the brightest flavor.
- Prevent Soggy Slaw: If your coleslaw mix is watery, pat it dry with paper towels before tossing it with the dressing.
Serving Suggestions
Pair this coleslaw with:
- Grilled chicken thighs or BBQ ribs.
- Pulled pork or brisket.
- Keto burgers or lettuce wraps.
- Use it as a crunchy topping for tacos or sandwiches.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days. The flavors actually get better the next day!
- Freezer: Skip freezing. Cabbage doesn’t freeze well—it turns soggy.
- Reheating Tip: No reheating needed. Serve it cold right out of the fridge!
