Keto Coleslaw Recipe: When you’re following a keto lifestyle, finding that perfect side dish that checks all the boxes—low in carbs, big on flavor, and simple to make—can be a bit of a challenge. Enter this creamy, crunchy, and totally keto-friendly coleslaw recipe.
Whether you’re prepping for a BBQ, a weeknight dinner, or a lazy weekend lunch, this keto coleslaw is about to become your go-to side. It’s tangy, sweet (without sugar!), and packed with nutrients and fiber—all without compromising your macros.
Let’s dive into this easy, foolproof recipe together!
What Makes This Coleslaw Keto-Friendly?
Traditional coleslaw often comes drenched in sugary dressings, which is a no-go for anyone keeping carbs in check. The difference here is that we skip the sugar and use keto-approved sweeteners instead. Plus, we use fresh, crunchy cabbage and rich, high-fat mayo, both of which are keto staples. This low-carb swap gives you that classic creamy texture without the insulin spike.
It’s not just about cutting carbs—it’s about enhancing flavor. The dressing is made with ingredients like apple cider vinegar, a touch of mustard, and a keto sweetener that delivers a perfect balance of tang and sweetness. You still get all the crunch and creaminess you expect from traditional coleslaw, just without the blood sugar rollercoaster.
Benefits of Adding Coleslaw to Your Keto Diet
Coleslaw isn’t just a filler side—it actually offers real nutritional value on a keto diet. Cabbage, the main ingredient in coleslaw, is rich in fiber, antioxidants, and Vitamin C. It’s a cruciferous vegetable, which means it’s known to support gut health and reduce inflammation. Bonus: it’s low in carbs and super filling.
The creamy dressing made with healthy fats like avocado oil mayo or olive oil-based mayo helps boost your fat intake, which is essential for keto success. Plus, adding keto coleslaw to your meals can help with satiety—meaning you’re less likely to overeat.
It’s also a great dish for meal prep. It stores well in the fridge, gets even tastier as it chills, and pairs with almost any protein—from grilled chicken and pulled pork to bunless burgers and keto BBQ ribs.
Ingredients You’ll Need
Ready to make your own crunchy, creamy keto coleslaw? Here’s your shopping list. The beauty of this recipe is how simple and customizable it is.
Fresh Vegetables
- Green cabbage (about ½ a medium head) – finely shredded
- Purple cabbage (¼ of a medium head) – optional, for color and flavor
- Carrot – optional and use sparingly (just a few shreds if desired for color; note: carrots are higher in carbs)
- Green onions – finely chopped
Dressing Ingredients
- Mayonnaise – ½ cup (use sugar-free, full-fat; avocado oil mayo is great)
- Apple cider vinegar – 1.5 tablespoons
- Dijon mustard – 1 teaspoon
- Keto sweetener – 1-2 teaspoons (erythritol, monk fruit, or allulose work best)
- Salt – to taste
- Black pepper – to taste
- Celery seed – optional but adds great flavor
Optional Add-ins
- Fresh parsley or dill – for added freshness
- Crumbled bacon – for crunch and extra fat
- Chopped jalapeños – if you like it spicy
- Sour cream or Greek yogurt – if you want extra tang or a different texture
This is your base—but feel free to get creative!
Kitchen Tools You’ll Need
You don’t need fancy gadgets to make this keto coleslaw, but having the right tools can make prep easier and faster.
- Sharp chef’s knife – for slicing the cabbage thinly
- Cutting board
- Mixing bowls – one for the dressing, one for the cabbage
- Whisk or fork – for mixing the dressing
- Tongs or salad spoons – for tossing the coleslaw
- Mandoline slicer (optional) – makes slicing cabbage paper-thin and even
These simple tools make all the difference between a quick prep and a cabbage massacre on your cutting board.
How to Make Keto Coleslaw – Step-by-Step
Time to get your hands in the mix! Here’s a foolproof, step-by-step guide to making perfect keto coleslaw every single time.
Step 1: Prep the Vegetables
First things first, wash and dry your cabbage. You’ll want to remove the outer leaves and core, then slice the cabbage thinly. The thinner, the better—this gives you that perfect bite. A mandoline slicer helps here, but a sharp knife will do just fine. Combine green and purple cabbage in a large bowl.
If you’re adding a little carrot for color, grate just a small amount—think one or two tablespoons max. This keeps the carb count low while adding that classic orange hue.
Chop green onions and any herbs you’re including, and toss them into the cabbage mix.
Step 2: Make the Creamy Keto Dressing
In a separate bowl, whisk together your mayonnaise, apple cider vinegar, Dijon mustard, and sweetener. Taste and adjust. Want it sweeter? Add a bit more sweetener. Want more tang? A splash more vinegar does the trick. Salt and pepper to taste, and don’t forget the optional celery seed—it’s a game-changer.
If you’re using sour cream or Greek yogurt, fold it in now. It adds a new level of creaminess and tang that some people absolutely love in coleslaw.
Once the dressing is silky smooth and well combined, set it aside for a minute so the flavors can meld.
Step 3: Toss & Chill
Now comes the fun part—pour the dressing over your cabbage mix. Use tongs or salad spoons to toss everything together until the cabbage is well coated. Make sure you get all the edges; no dry bits!
Cover the bowl with plastic wrap or transfer it to an airtight container, and let it chill in the fridge for at least 30 minutes. Trust me, this is where the magic happens. The cabbage softens just a bit, and the flavors deepen beautifully.
You can even make this a day ahead—just give it a good stir before serving.
Best Cabbage to Use for Keto Coleslaw
Not all cabbage is created equal when it comes to flavor and texture—especially in a keto coleslaw. The best type to use? Green cabbage. It’s crisp, holds up well to dressing, and offers that satisfying crunch without overpowering the rest of your dish. It’s also lower in carbs compared to some other varieties.
Want to take your coleslaw up a notch? Add a bit of red (or purple) cabbage into the mix. It brings a pop of color and a slightly peppery flavor that pairs perfectly with creamy dressings. Just don’t go overboard—red cabbage can sometimes bleed color into the mix if it sits too long.
Savoy cabbage is another great alternative. It’s slightly more tender than green cabbage and works beautifully if you want a coleslaw that’s a bit softer in texture.
Here’s a quick comparison to help you choose:
| Type of Cabbage | Flavor | Carb Count (per 100g) | Texture |
|---|---|---|---|
| Green Cabbage | Mild | 3.3g net carbs | Crunchy |
| Red Cabbage | Peppery | 3.7g net carbs | Crunchy |
| Savoy Cabbage | Mild | 3.1g net carbs | Tender |
Pro tip: Always slice your cabbage thin for the best coleslaw experience. Thick slices don’t soak up the dressing well and can throw off the balance of the dish.
How to Make Your Coleslaw Extra Creamy
The key to that next-level creaminess? It’s all in the dressing and the balance of moisture. If you want coleslaw that’s ultra-creamy and rich (without being soggy), follow these tips:
- Use full-fat mayo. Don’t skimp! Low-fat or fat-free mayo not only has hidden sugars but also lacks that luscious mouthfeel we want.
- Add a bit of sour cream or Greek yogurt. Just a tablespoon or two can bring a tangy richness to the dressing.
- Let it rest. The longer the cabbage sits in the dressing, the creamier the final result. Give it at least 30 minutes in the fridge—overnight is even better.
- Use the right cabbage-to-dressing ratio. Don’t overload on cabbage. If you have too much, the dressing won’t coat everything properly. Aim for about 6–7 cups of shredded cabbage for every ½ cup of dressing.
- Don’t overdress at once. Add about ¾ of the dressing first, mix, and see how it coats. Add more as needed. This gives you control and prevents a soggy mess.
If you like your coleslaw on the thicker side, reduce the amount of vinegar slightly. Want it looser and tangier? Add a teaspoon more.
Tips to Keep It Low-Carb
Even though cabbage is naturally low in carbs, there are still a few traps you could fall into if you’re not careful. Here’s how to keep your coleslaw truly keto:
- Avoid store-bought dressings. Even the ones labeled “healthy” or “low-fat” often contain sugar, starches, or sneaky additives.
- Watch the sweetener. Use erythritol, monk fruit, stevia, or allulose. Skip honey, agave, or traditional sugar substitutes like sucralose if you’re strict keto.
- Limit carrots. Yes, they add color and texture—but even small amounts can bump up the carb count. Use sparingly or omit completely.
- Measure your ingredients. It’s easy to eyeball mayo or cabbage and end up with more carbs than intended.
- Double-check your mayonnaise. Many brands sneak in added sugars. Look for ones with zero sugar and made from healthy oils like avocado or olive oil.
Keto isn’t about eating less—it’s about eating smart. A well-made coleslaw adds bulk, fiber, and flavor to your plate while keeping your carb count in check.
Sweetener Options for the Dressing
This is where you can really customize your coleslaw to your taste. You need a little sweetness to balance the vinegar and mustard, but the trick is using keto-friendly sweeteners that don’t spike your blood sugar.
Here are your best options:
- Erythritol – Mild, non-bitter, zero glycemic impact. Great for coleslaw.
- Monk Fruit – Naturally derived, sweet like sugar, and mixes easily into dressings.
- Allulose – Almost identical to sugar in taste and texture. Slightly less sweet, but super creamy.
- Stevia – Potent and natural, but may have a bitter aftertaste. Best used blended with others.
Avoid:
- Honey, agave, maple syrup – all too high in sugar for keto.
- Aspartame or sucralose – these can have questionable effects and don’t always taste great in cold dishes.
Start with a teaspoon of sweetener, mix it in, and taste. Add more only if needed. Everyone’s sweet tooth is a little different, so adjust to your liking!
Storage Tips – How Long Does Keto Coleslaw Last?
One of the best things about this recipe? It gets better with time. That said, it’s important to store it right.
- Refrigerate immediately in an airtight container. The flavors will deepen, and the cabbage will soften slightly.
- Best eaten within 3–5 days. After that, the cabbage starts to release water and may lose its crunch.
- Don’t freeze it. Mayo-based dressings separate when frozen, and the texture turns unpleasant.
If you’re prepping for a few days of meals, consider storing the dressing and cabbage separately. Then, mix only what you need each day. This keeps the cabbage crisp and fresh longer.
What to Serve Keto Coleslaw With
This keto coleslaw is the ultimate sidekick. It’s fresh, zesty, and creamy—everything you want to balance out a rich, savory main dish.
Here are some keto-friendly pairings:
- Grilled meats: Steak, chicken thighs, pork chops, burgers (bunless, of course!)
- BBQ pulled pork or brisket – Coleslaw and BBQ are a match made in heaven.
- Low-carb fried chicken – Crunchy + creamy = total satisfaction.
- Keto fish tacos – Use lettuce wraps and top with this slaw.
- Keto sandwiches or wraps – Add coleslaw for crunch and flavor.
It’s also perfect for potlucks, cookouts, and meal prep. Make a big batch and enjoy it throughout the week—it only gets better each day.
Make It Ahead – Perfect for Meal Prep
If you’re a fan of meal prepping, this keto coleslaw will be your new best friend. It’s one of those magical dishes that tastes even better the next day, making it ideal for weekly planning, lunches on the go, or quick dinners.
Here’s how to make it work for your meal prep routine:
- Mix the dressing and cabbage separately if you’re prepping for multiple days. This keeps the cabbage crunchy until you’re ready to eat.
- If storing fully mixed coleslaw, be sure to use an airtight container to prevent it from drying out or absorbing fridge odors.
- Portion into individual servings for easy grab-and-go meals or snacks.
- Make a double batch if you’re feeding a family or want leftovers. This recipe scales up easily and still stores well.
Meal prep tip: This keto coleslaw pairs beautifully with cooked proteins like grilled chicken, salmon, or even a cold keto meatloaf slice. Store them together for a balanced, ready-to-eat keto lunch.
Customizing Your Keto Coleslaw (Dairy-Free, Spicy, Tangy, etc.)
One of the best parts about this recipe? You can tailor it to suit your taste or dietary needs. Whether you’re avoiding dairy, craving heat, or just want to change things up, here are some easy ways to tweak the recipe:
Dairy-Free Version
- Stick to mayo-only in the dressing (no sour cream or Greek yogurt).
- Use dairy-free mayo made with avocado or olive oil.
- Add a splash of lemon juice or extra vinegar to amp up the tang.
Spicy Version
- Add a teaspoon of hot sauce, like Sriracha or Tabasco.
- Mix in diced jalapeños or red pepper flakes.
- Use spicy mustard instead of Dijon for a little kick.
Tangy Version
- Increase the apple cider vinegar by a tablespoon.
- Add lemon juice for brightness.
- Use Dijon mustard generously—it adds depth and zing.
Flavor Add-ins
- Fresh herbs like dill, cilantro, or parsley.
- Toasted seeds like sunflower or pumpkin for crunch.
- Bacon bits or chopped nuts for a salty, crispy twist.
The base recipe is simple, but the options are endless. Make it your own and keep it exciting every week.
Nutritional Breakdown of Keto Coleslaw
Let’s talk macros. This keto coleslaw delivers the creamy goodness you love without tanking your carb count.
Here’s the estimated nutritional profile per serving (about 1 cup):
| Nutrient | Amount |
|---|---|
| Calories | 180–220 |
| Fat | 18g–22g |
| Protein | 1g–2g |
| Net Carbs | 2g–4g |
| Fiber | 1g–2g |
These numbers vary slightly based on the specific ingredients you use (like the type of mayo or if you add carrots or yogurt). Always check labels and measure portions for the most accurate tracking.
What matters most: It’s low in carbs and high in healthy fats—exactly what you want on a ketogenic diet.
Common Mistakes to Avoid
Even a simple recipe like coleslaw can go off the rails if you’re not careful. Avoid these common mistakes to ensure your keto coleslaw is top-notch every time:
1. Using the Wrong Mayo
Always check the label. Some store-bought mayonnaise contains added sugars and unhealthy oils (like soybean or canola). Look for sugar-free versions made with avocado or olive oil.
2. Overdressing the Cabbage
Too much dressing can make the coleslaw soggy. Start with less and add more as needed. You can always add more—but you can’t take it out!
3. Skipping the Chill Time
Let your coleslaw sit in the fridge for at least 30 minutes. This gives the cabbage time to soften slightly and allows the flavors to meld.
4. Not Slicing Cabbage Thinly
Thicker cabbage pieces won’t absorb the dressing well and can make the dish feel bulky or unfinished. Slice thin and evenly for the best texture.
5. Adding Too Many Carrots
Yes, carrots look pretty—but they’re higher in carbs. Use sparingly or skip altogether to stay keto.
Avoiding these simple mistakes will give you that perfect crunch, creaminess, and balance every time.
FAQs about Keto Coleslaw Recipe
1. Can I make keto coleslaw without mayo?
Yes! You can use Greek yogurt, sour cream, or avocado as a base instead. Just make sure they’re full-fat and unsweetened to keep it keto.
2. Is store-bought coleslaw keto?
Usually not. Most store-bought versions are loaded with sugar and high-carb additives. Always check the label—or better yet, make your own at home.
3. How can I make keto coleslaw vegan?
Swap mayo with vegan mayo made from avocado oil and skip any dairy add-ins. It still turns out creamy and flavorful.
4. What can I use instead of sugar in keto coleslaw?
Use erythritol, monk fruit, or allulose. They offer sweetness without the carbs or insulin spike.
5. Can I freeze keto coleslaw?
Unfortunately, no. Mayo-based dressings don’t freeze well—they separate and turn watery. It’s best eaten fresh or stored in the fridge for up to 5 days.
Conclusion
So there you have it—a no-fuss, flavor-packed keto coleslaw recipe that checks all the boxes. It’s easy to make, low-carb, nutrient-rich, and totally customizable to your liking. Whether you’re prepping for a summer BBQ, looking for a weeknight side dish, or meal prepping for the week ahead, this coleslaw delivers the perfect balance of crunch and cream.
With just a few simple ingredients and a little chill time, you’ve got a keto-friendly side that’s every bit as good (if not better) than the traditional version. Plus, now that you’ve got all the tips and variations at your fingertips, there’s no excuse not to give it a try.
Go ahead—make a big batch, serve it up, and watch it disappear. You just found your new favorite keto side dish!
