This keto coleslaw is a creamy, tangy side dish made with a simple sugar-free dressing and a splash of dill pickle juice for extra flavor. It comes together in minutes and is the kind of low carb coleslaw that actually balances out heavier meals like grilled chicken, burgers, or BBQ.
I make this when I want something quick that still tastes like a classic coleslaw, just without the sugar. It's especially good served with my grilled teriyaki chicken thighs for an easy, summer meal.
What Makes This Keto Coleslaw So Good
One of my favorite meals is BBQ pulled pork with coleslaw. It's one of those combinations that just works, and it's actually really easy to keep keto with a few simple swaps. I use a sugar free BBQ sauce for the pork, and this coleslaw is always what I make to go with it.
What makes this one so good is how simple it is. The dressing is creamy with just the right amount of tang, and the dill pickle juice gives it a little extra flavor without needing a long list of ingredients. It balances out richer meals perfectly and doesn't feel heavy or overly sweet like traditional coleslaw.
What you'll need
This is a simple coleslaw made with slaw mix, mayonnaise, a little sweetener, salt and pepper… and my favorite addition, pickle juice.
16 ounces shredded cabbage (454g) - usually use a bagged coleslaw mix for convenience. It often includes carrot or red cabbage, which works great. You can also shred your own green cabbage with a knife or food processor.
½ cup mayonnaise (112g) - Any mayo works here. You can use store-bought or make your own. For a lighter option, swap part of it with Greek yogurt.
1 tablespoon sugar-free sweetener (12g) - This balances the tanginess. I use a sugar-free option like Lakanto for the best flavor.
¼ cup dill pickle juice (59mL) - This is what makes the dressing stand out. It adds a tangy, slightly briny flavor that keeps the coleslaw from tasting too heavy. You can substitute apple cider vinegar if needed.
How to make this keto coleslaw recipe
Step 1 - If you're not using pre-shredded cabbage, slice your cabbage thinly with a knife or use a food processor. You can shred it as fine or thick as you like.
Step 2 - Add the cabbage to a large bowl along with the mayonnaise, sweetener, and pickle juice.
Step 3 - Toss everything together until well coated, then season with salt and pepper to taste.
Serve right away or chill for 30-60 minutes for the best flavor.
Storage Instructions
This coleslaw is best the day you make it. By the next day in the refrigerator, the cabbage softens and you'll usually notice some extra liquid in the bowl.
If I have leftovers, I just add more shredded cabbage and toss it again to bring it back to life.
Tips from Jennifer's Kitchen
- Don't skip tasting at the end. A little extra pickle juice or salt can completely change the flavor.
- If your coleslaw tastes too heavy, it almost always just needs more acid (pickle juice), not more seasoning.
- I like to let it sit in the fridge for about 30 minutes before serving so the flavors can come together.
- If you're serving this with something rich like BBQ or chicken thighs, keep it a little more tangy to balance everything out.
- Bagged coleslaw mix works great here and saves time. I use it most of the time.
- If it looks a little dry after sitting, just stir it. The dressing settles at the bottom.
Frequently Asked Questions
Traditional coleslaw, especially store-bought or restaurant versions like KFC, usually isn't keto-friendly because the dressing contains a lot of sugar.
This keto coleslaw uses a sugar-free sweetener instead, so you get the same creamy, tangy flavor with far fewer carbs.
Yes, you can make it a few hours ahead and keep it in the refrigerator. It actually tastes better after it sits for a bit. Just know that by the next day, the cabbage will soften and release more liquid.
If you don't want to use pickle juice, you can substitute apple cider vinegar or white vinegar. The flavor will be slightly different, but it will still give you that tangy balance.
Cabbage naturally releases water as it sits, especially after being mixed with dressing. This is normal. You can stir it before serving or add a little more shredded cabbage to absorb the extra liquid.
Yes, and I do this most of the time. It's quicker and works just as well as shredding your own cabbage.
Serving Suggestions
This keto coleslaw is the kind of side that goes with just about anything, especially richer, heavier meals that need something fresh to balance them out.
I make it most often with BBQ-style dishes like pulled pork, ribs, or grilled chicken. It's also really good with burgers, steak, or even something simple like air fryer chicken thighs.
If you're keeping things low carb, just pair it with your favorite protein and keep the sides simple. This is one of those recipes that helps round out the meal without adding a lot of extra work.
Variations to Try
- Creamier coleslaw - Add a little more mayonnaise or reduce the pickle juice slightly.
- More tangy - Increase the pickle juice or add a splash of apple cider vinegar.
- Sweeter version - Add a bit more sweetener if you prefer a more traditional coleslaw flavor.
- Dairy-light option - Swap part of the mayo for Greek yogurt.
- Extra crunch - Add sliced almonds or sunflower seeds for texture.
Make It a Meal
If you're making this keto coleslaw, here are a few easy dinners I pair it with:
- This is really good with crispy recipes like these air fryer chicken legs.
- Air Fryer Chicken Thighs
- No-Fail Pellet Smoker Ribs
- Easy Smoked Pork Tenderloin
- The Easiest Steak Tips
These are the kinds of simple, high-protein meals I keep on repeat, just add this coleslaw on the side and you're done.
Recipe Card
Keto Coleslaw with Pickle Juice (Creamy, Easy, Sugar Free)
Ingredients
- 16 ounces Shredded cabbage or coleslaw mix
- ½ Cup Mayonnaise
- 1 Tablespoon sugar free granulated sweetener (see my favorite on Amazon)
- ¼ cup dill pickle juice
- Kosher salt and pepper to taste
Notes
- You can use pre-shredded cabbage from a bag that contains carrot and or purple cabbage or you can buy a head of cabbage and shred it yourself.
- Taste for seasonings: If you find it tastes like too much mayonnaise, add more pickle juice or you could add vinegar if you like.
- Storage Instructions This keto Cole slaw recipe doesn't really last longer than 24 hours in an airtight container in the refrigerator unless you can revive it with leftover shredded cabbage. If I want to eat some leftover the next day, I simply add more cabbage because there is usually a little pool of dressing at the bottom of the bowl.
Lanita says
I used Stevia, Hellmanns mayo & juice from Dill Relish. I really liked it, but when my 98 year old mom said, "That's good," I knew it was a keeper.
Dana says
Yum! I like a little spice in mine, so I left out the sweetener and replaced the pickle juice with some minced kimchi/kimchi juice. So quick and easy!
Judy M Wiseman says
Another life hack (read the reviews) make the dressing normally ahead of time and use crushed dill weed instead of dill pickle juice.. I keep a pint jar in the refrigerator because we eat coleslaw a great deal.
Stacy Richardson says
Kid tested and mother approved!!! My whole family loved it, including the littles that don’t even like coleslaw! ???? It was so quick and easy! 10 out of 10!
lynnette higgins says
BEST Keto slaw ever!
Julie Martin says
Great recipe Jen…. Life Hack: keep your dressing in a jar separate from the cabbage… Add as needed (less waste)???? You’re welcome ????
Jennifer Banz says
Great idea!
Luann Ragonesi says
I was unsure about the pickle juice, but this salad was a hit with my family! You don’t really even taste the pickle juice; it gives just a hint of dill to the salad. I used Bochasweet for the sweetener and I was surprised that just the 1 tbsp was enough, but it was perfect! This recipe is definitely a keeper and we’ll be enjoying this all summer long!
Barbi says
I will try this but I don't use sugar at all with my slaw. I use the mayonnaise with a bit of apple cider vinegar, salt and pepper.
Maggie says
I used red cabbage and shredded carrots, added green onion, and swapped pickle juice with banana pepper juice and a little of the peppers too! So so so GOOD!!
Naydine says
Just made this to go with Ribs. I followed directions almost exactly just substituted sweetener with sugar free maple syrup. This will be made often. We love it!!
Dwan Davis says
This recipe seems easy to follow and takes only a short time to prepare. I have not made it, but my concern would be the sodium in the pickle juice. Is it possible to just use apple cider vinegar?
jenniferbanz says
Sure!
Kathy says
Jennifer, this coleslaw is delicious. This is my second time making it and it is so easy. I used the prepackaged cabbage mix. I will only make it this way from now on.
Leslie says
What kind of pickle juice? Dill, sweet, bread and butter?
jenniferbanz says
Dill
Bari says
I usually don’t like coleslaw but this one is the best! The pickle juice is what makes it so tasty. I love it with pulled pork bbq.
Jessica says
what is the serving size? This is the best coleslaw recipe I’ve ever had and I hate pickles!!
jenniferbanz says
It makes 6 servings
Amanda says
Super yummy!! So simple. I will make this over and over again! My new go to keto coleslaw recipe. Thank you!!
Angie says
Loved this and it’s super easy to make!
Wendy Finney says
This is a keeper recipe. It is so good. I actually pored a just a little bit of apple cider vinegar into to the measuring cup and filled the rest of the way with pickle juice.
Erika says
This is a fantastic coleslaw recipe!
Irina says
Made it last night. We really loved this version of coleslaw recipe. Well, my family was asking for more... I should make it again tonight. Tasty and delicious!
Alisa Infanti says
This coleslaw recipe is awesome. I served it on some turkey burgers last night and it was a huge hit!
Pam Greer says
Oh my gosh, I can't believe I've never included pickle juice in my cole slaw! What a great idea!
Heidy L. McCallum says
Keto recipes have become so popular and now I can see why this coleslaw looks amazing and I think I might make this for a side one night this week.