Need more foolproof keto side dish recipes? Try my cauliflower potato salad, keto pasta salad, and keto green bean casserole next. I hate to say it, but you’ll rarely see me dying to eat salad. They just aren’t satisfying unless, of course, they’re tossed in the perfect dressing. Que, my low-carb coleslaw recipe. Made with a handful of simple ingredients, it’s a crunchy, fresh-tasting slaw that’s just sweet enough to complement your keto BBQ (hello, keto pork chops!).
Why I love this recipe
The perfect texture. It’s crispy, crunchy, and creamy, like all good coleslaw should be. It tastes even better the next day. If you’ve ever made slaw, you know it’s even better if it has time to soak in the flavor overnight. I’ve made this up to three days in advance, and it just gets better and better. It doesn’t taste keto. You’d never guess anything was missing–because nothing is. Versatile. It pairs well with just about anything, and you can customize it with different low-carb veggies or level up the sweetness.
Ingredients needed
For the salad: Unfortunately, restaurant-style and store-bought coleslaw contain a considerable amount of sugar, making them not keto-friendly. Most slaws also contain a lot of carrots, which are higher in carbohydrates.
Green cabbage and purple cabbage. I used a mixture of green and purple shredded cabbage for extra color. Purple cabbage also tends to be a bit sweeter. Carrot. Just a tiny amount of carrots keeps the carbs and sugar down. Green onions. Adds a subtle peppery kick.
For the keto coleslaw dressing:
Mayonnaise. Skip the expensive store-bought kind and make your own keto mayo. For a lighter version, use Greek yogurt or a combination of both. Lemon juice. For essential acidity. Keto maple syrup. I like my slaw a little sweet but not overly so. Alternatively, you can use any sugar-free sweetener. Dijon mustard. Gives a lovely subtle spice and tang. Horseradish. Optional, but recommended if you can handle the heat.
How to make keto coleslaw
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Mix the veggies. In a large bowl, combine the slaw veggies. Step 2- Make the dressing. In a small bowl, whisk together the dressing ingredients. Step 3- Toss and serve. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for 2 hours before serving.
Arman’s recipe tips
Use a food processor. Slicing cabbage by hand can be time-consuming, so I like to use the food processor. Or buy coleslaw mix. Rather than buy everything separately, I often buy a pre-mixed bag of cole slaw veggies. Swap the lemon juice. Use dill pickle juice or apple cider vinegar instead. Add salt before serving. When I added salt along with the dressing, it drew out too much moisture and made for overly watery slaw. If you’re going to add salt and black pepper, wait until right before you’re ready to serve. Use different veggies. Try red cabbage, thinly sliced onion, dill pickles, or bell peppers.
Storage instructions
To store: Store leftover slaw in an airtight container in the fridge for up to three days. To make ahead: Prepare the salad and dressing separately. Cover, then refrigerate both for up to three days. When you’re ready to serve, pour the dressing on top.
Frequently asked questions
What to serve with this recipe
Keto chicken tenders Zucchini boats Bacon wrapped chicken Keto salmon Or any of my keto dinner ideas
Originally published May 2022, updated and republished August 2024
