Description
This low carb creamy coleslaw is a crunchy, refreshing side dish that pairs perfectly with grilled meats, BBQ, or keto burgers. It’s made with a rich, tangy dressing that skips the sugar but not the flavor!
Ingredients
For the coleslaw mix:
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4 cups shredded green cabbage
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1 cup shredded red cabbage (optional for color)
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1 cup shredded carrots (optional – can reduce or omit for lower carbs)
For the dressing:
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½ cup mayonnaise
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1 tbsp apple cider vinegar
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1 tbsp Dijon mustard
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½ tsp celery seed
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½ tsp garlic powder
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Salt and pepper to taste
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1–2 tsp powdered erythritol or monk fruit sweetener (optional for a touch of sweetness)
Instructions
1️⃣ Prepare the veggies:
In a large bowl, combine shredded cabbage and carrots (if using). Toss to mix evenly.
2️⃣ Make the dressing:
In a small bowl, whisk together mayo, apple cider vinegar, Dijon mustard, celery seed, garlic powder, salt, pepper, and sweetener (if using) until smooth.
3️⃣ Combine:
Pour the dressing over the cabbage mixture. Toss well to coat all the veggies evenly.
4️⃣ Chill:
Refrigerate for at least 1 hour to let the flavors meld and the cabbage soften slightly.
5️⃣ Serve:
Stir before serving. Enjoy cold as a side with grilled chicken, pulled pork, or burgers.
Notes
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Omit the carrots entirely to reduce carbs even more.
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Add chopped green onions or a dash of hot sauce for a little kick.
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Keeps well in the fridge for up to 3 days.
- Prep Time: 10 min
- Cook Time: 1 hr