I’m usually the person telling you to eat something the moment it’s made, but this keto coleslaw is the exception. It genuinely tastes better the next day, once the cabbage has had time to soften into the dressing.
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I make this the night before whenever I can, specifically because of that overnight difference. Ten minutes of prep now saves you from a rushed side dish later, and the tang from the vinegar mellows out into something rounder by the time you actually serve it.
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Chef Jenn’s Takes On Keto Coleslaw
A lot of keto coleslaw gets made and served immediately, the same way you’d treat a green salad, and that’s actually a mistake with this one. Fresh off the cutting board, the cabbage is still crunchy and the dressing sits on top of it rather than in it, and the tang from the vinegar hits sharper than it should on the first taste. It’s not a bad coleslaw right away, it’s just not finished yet.
Give it time in the fridge, ideally overnight, and the cabbage softens just enough to actually absorb the dressing instead of just wearing it. The sharp vinegar note mellows out into something more balanced too, which is the difference between coleslaw that tastes assembled and coleslaw that tastes finished. If you’re strict about net carbs, leave out the shredded carrot. It only brings the count down by about a gram per serving, but every bit counts if you’re tracking closely.
What You’ll Love About Keto Coleslaw
- It actually gets better as it sits, so this is one of the rare sides I can make well ahead of time without losing anything.
- The tang from the vinegar cuts through richer keto mains, so this works alongside almost anything heavy on the plate.
- It comes together in 10 minutes with a short ingredient list, so there’s no excuse not to make it fresh.
Ingredients
- Cabbage – You’ll need green and red cabbage for this recipe. Red adds so much color and red cabbage is a great source of antioxidants.
- Carrot – If you’re doing strict keto, skip the carrot. But most ketoers can tolerate a bit of shredded carrot and it won’t add much in the way of carbs but add plenty of color and sweetness.
- Mayonnaise – Is mayo keto? You bet it can be. Look for a brand that has no sweetener and doesn’t use soybean oil.
- Apple cider vinegar – Adds tanginess. You can also use lemon juice.
- Mustard powder – Just a bit helps add depth of flavor.
- White sugar substitute – Use your favorite brand of powdered sugar substitute.
- Celery seed – Coleslaw isn’t coleslaw without celery seed!
- Garlic powder – Use powder, not salt.
- Onion powder – Use powder, not salt.
- Salt and pepper – To taste.
How To Make Keto Coleslaw
Scroll down for the full recipe card with exact measurements and printable instructions.
Shred the cabbage (red and green) and the carrot, or use a pre-shredded bag of coleslaw mix.
Mix the mayonnaise, vinegar, mustard powder, white sugar substitute, celery seed, and garlic and onion powder in a small bowl.
Toss the keto coleslaw dressing with the shredded vegetables, adjust the salt and pepper, and serve!
Make it a Meal
This is a side dish, built to sit next to something richer. I put it out with Greek Salad when I want two lighter sides on the table, or pair it with something heavier to balance the plate.
For a full spread, Classic Caprese Salad rounds things out with a different flavor profile entirely.
Storage
This keeps in the fridge for up to 4 days in an airtight container, and it actually improves after the first day as the cabbage softens into the dressing. This isn’t a good candidate for the freezer, since the texture turns limp and watery once thawed.
Frequently Asked Questions
It can be! Most coleslaw recipes (and commercial products) contain sugar which isn’t keto. A few clever substitutions mean you can enjoy this low carb keto coleslaw on your keto lifestyle.
This keto coleslaw recipe has just 4 net carbs in it. You can shave off another carb if you skip the carrots.
Yes, and you probably already have all the ingredients! Just mix it together in a small bowl then toss it with the salad and you’re done!
Add Preferred SourceKeto Coleslaw
Ingredients
- 5 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon white sugar substitute
- 1/2 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
Instructions
- Shred the cabbage and carrots and toss in a bowl (or use 6 cups of pre-shredded coleslaw mix).
- Combine the mayonnaise, powdered white sugar substitute, apple cider vinegar, mustard powder, celery seed, and garlic and onion powder in a small bowl. Mix well.
- Toss the keto coleslaw dressing with the cabbage and carrots, adjust the seasoning, and serve!
Notes
Recipe Card Tips
- Make this the night before if you can. The overnight rest softens the cabbage and mellows the vinegar into a more balanced flavor than what you get right after tossing it together.
- Leave out the carrot if you want to shave the net carbs down slightly. It’s a small change, but it adds up for anyone tracking closely.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
Super loved this! Thanks a lot for this amazing and super easy to make beef barley recipe! It’s really tasty and very flavorful! Will surely have this again!
Coleslaw is one of my summertime favorites and I loved the tangy-ness of this one!
I’ve tried many different keto coleslaw recipes before and this one was the best!
This was easy to make and so full of flavor. I couldn’t love this more!
Thanks for this wonderful coleslaw recipe, just in time for the weather to heat up and cookout season to begin! I made some for my family today, and will add it to the menu for Memorial Day weekend.