Keto Coleslaw

This Keto Coleslaw is the perfect side to any BBQ or family dinner! It’s beyond easy to prepare and only takes a couple minutes. 

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My mama has been making coleslaw to bring to every family get together for as long as I can remember.

It’s a totally simple recipe, but she does one special thing that takes it over the top and makes it SO GOOD. Everyone raves about it!

We use it to top pulled pork or serve on the side alongside any grilled meat.

My mama’s secret is all in her food processor. She buys a bag of coleslaw mix and then pulses it in the food processor to grind it down.

It looks super similar to KFC coleslaw – little chunks of cabbage instead of big shreds.

Of course, this healthy coleslaw doesn’t have any sugar. It really doesn’t need it and I don’t think you’ll miss it at all!

You can certainly sweeten it up with the sweetener of your choice if you like your coleslaw on the sweet side. Promise me you’ll try it without first and see what you think!

♥ What We Love About This Recipe:

• Quick & Easy: This keto coleslaw can be prepared in no time at all. Just 5 minutes! I do think it tastes a little better after the dressing has had time to set in the fridge though so it’s a great recipe to make ahead.
• Nutritious: Cabbage is full of nutrients and is a great low carb vegetable.
• Versatile: We love to serve this with our keto pulled pork, but it makes a great side at any summer barbecue.

What You’ll Need:

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Mayonnaise – It’ll make up the creamy base of the coleslaw dressing.

Heavy Cream – Just a bit to add more of the rich, creamy flavor and texture.

Yellow Mustard – Any brand of prepared yellow mustard is okay to use here. It’ll add some tangy flavor to the dressing.

Herbs & Seasoning – You can use a little garlic salt and black pepper or you can use Nature’s Seasons blend. My mama always uses Nature’s Seasons, but it’s good with garlic salt and pepper if you don’t have that on hand. I’m also adding chives to the dressing.

Coleslaw Mix – For the slaw itself, you’ll just need a bag of shredded coleslaw mix. Easy!

See the recipe card for full information on ingredients and quantities.

Variations for Keto Coleslaw Dressing:

You’ve got a few options if you’d like to change this recipe up. An alternative to the mayonnaise would be some Greek yogurt if you don’t like the mayo.

If you like sweet coleslaw: you can handle this one of two ways – add a tablespoon of the sweetener of your choice.

Alternately, and this is my preferred method, you can dice up a large tomato and it to the mix. If you’ve never had tomato in coleslaw, you should definitely give this a try. It adds a touch of sweetness and it’s seriously SO GOOD. Give it a try!!

A little apple cider vinegar could be added for more of the tangy flavor. Lemon juice is another alternative. Pickle juice is another option that would add a nice touch of flavor as well!

My Favorite Food Processor

I use this Breville food processor and it’s my FAVORITE kitchen appliance. I’ve gone through all the big brands of food processors, but this one is the best, in my opinion. It makes short work of grating cheese, making cauliflower rice, slicing veggies, and of course chopping up everything for these broccoli fritters.

Get on amazon

Serving Suggestions:

We love to serve this keto coleslaw with BBQ! It’s a perfect side dish foor just about any summer barbecue and we love it.

Try out our low carb pulled pork recipe and serve it over this coleslaw or top a pulled pork sandwich with some slaw!

These keto ribs are prepared with a low carb BBQ sauce that you’re going to love. Definitely a good choice to go with the coleslaw.

This Dijon salmon is also a great choice if you’re looking for a lighter option.

Storage Instructions:

This keto coleslaw is a great recipe to make ahead of time!

As the mixture sits, the cabbage releases a bit of water and the mixture will be a bit wetter, but this seems to be the perfect amount of dressing – it’s good right away and it’s still good after it’s been chilling the fridge for a few days.

It’ll last for up to 3 days in the fridge in a covered container. I would not recommend trying to freeze it. The mayonnaise and dressing would not hold up well in the freezer so avoid freezing.

Recipe FAQs: