Keto Coleslaw

by KetoFocus.com
4.4 Stars (8 Reviews)
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Keto coleslaw is a great side dish for BBQs, potlucks or when you are feeding a crowd and trying stay low carb.

Keto Coleslaw Ingredients

  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • ½ red onion, thinly sliced
  • 2 green onions, sliced
  • 1 cup mayonnaise
  • 2 T sour cream
  • 1 T apple cider vinegar
  • 1 lemon, juiced
  • ½ t celery seed
  • Pinch of sweetener of choice (I use Swerve)
  • Many dashes of hot sauce or sriracha
  • Salt & pepper to taste

Keto Coleslaw Directions

Latest Keto Dishes

Keto Coleslaw

keto coleslaw
Keto coleslaw is one of the easiest keto side dishes you can throw together last minute. It’s great for a last minute invite to a potluck or when your in-laws come over unexpected for dinner. All of the ingredients are available at your local grocery store. And it will only take you a few minutes to prepare!

This keto coleslaw recipe is also versatile. You can crank up the heat by adding more hot sauce or sriracha. You can also adjust the level of tang and add more or less vinegar to the coleslaw dressing. Up to you!

Is Cabbage Keto?

Cabbage is approved on the keto diet. One cup of cabbage has 2.3 grams net carbs. It has lots of vitamin C and vitamin K. It is also very versatile and can be prepared in many ways. Cabbage is also a noodle replacement in many keto recipes.

Can I Prep This Recipe Ahead Of Time?

The dressing for keto coleslaw can be made ahead of time and stored in the refrigerator for 4 to 5 days. The vegetables can be prepped ahead of time and stored in a ziplock bag in the refrigerator as well. Mix up the dressing with the coleslaw mix just before serving to ensure the cabbage stays crunchy.

Add In Options For Keto Coleslaw

Try adding in these ingredients for a variation on classic coleslaw:

  • Strawberries
  • Blueberries
  • Blue Cheese
  • Sliced almonds
  • Poppyseeds
  • Hard-boiled eggs

How To Cut Cabbage

  • Remove the outside leaves from the cabbage.
  • Cut the cabbage in half. Cut the core out of each half by cutting a “V” shape.
  • Cut the cabbage into quarts and slice each quarter into thin shreds.
  • You can shred the cabbage by hand with a knife or use a mandoline or a food processor with the shredder attachment.

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