This Keto Coleslaw is the perfect side dish you've been looking for! This easy, low carb recipe uses simple seasonings and will be the hit of any summer cookout!
One of my favorite meals ever is BBQ pulled pork with coleslaw. This is a very simple meal to make keto with just a few easy swaps. I use sugar free BBQ sauce for my pulled pork, and I follow this super easy 4 ingredient keto coleslaw recipe.
This keto coleslaw recipe comes together really quickly but if you have made homemade coleslaw before, you know that it only gets better if it gets time to marinate for a little bit after first mixing it all together. Then I like to serve it with any kind of BBQ, a side to my Air Fryer Whole Chicken, Steak Tips, or keto salmon. It really is the perfect gluten-free low carb keto coleslaw recipe at only 3 net carbs.
Can I eat coleslaw on a keto diet?
When it comes to store bought or restaurant style coleslaw (like KFC coleslaw)...it would not be keto friendly. That is because they use a lot of sugar in their coleslaw dressing. This keto coleslaw is very similar to any recipe out there, but we use a sugar free sweetener instead of sugar. This simple swap saves so may carbs!
How may carbs are in coleslaw?
This would vary depending on which dressing is used and which restaurant you get your slaw from. Most coleslaws are going to be 15 to 20 carbs per serving.
This keto version of coleslaw is only 5 total carbs! The carbs come from the cabbage which is definitely an essential ingredients.
This section explains how to choose the best ingredients for this keto coleslaw recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
I am a big lover of coleslaw, especially with BBQ pulled pork! I'm not sure how your family makes theirs, but my family uses simple ingredients like slaw mix (or shredded cabbage), mayonnaise, a little sweetener, salt and pepper...and pickle juice!
16 ounces shredded cabbage (454g) - I like to use a coleslaw mix from the grocery store produce section when I am not in the mood to shred my own cabbage. This mix usually has some shredded carrot in it as well or it could have red cabbage. You can also buy a head of green cabbage and shred it yourself very easily with a knife or a food processor.
½ cup mayonnaise (112g) - Any mayo you like will work. You could use your favorite store bought brand or make your own avocado oil mayo. For a lighter keto coleslaw you could use Greek Yogurt or a combination of the two.
1 tablespoon sugar-free sweetener (12g) - Most coleslaw recipes use some form of sweetener to balance out the flavors. I like to use a sugar free version for this keto recipe. My favorite is Lakanto because it has the best flavor.
¼ cup dill pickle juice (59mL) - This ingredient might surprise you but it is so good in this keto coleslaw recipe! I think it combined with the other ingredients makes the perfect keto coleslaw dressing. Don't knock it until you try it! You could also use apple cider vinegar.
Salt and black pepper to taste
How to make this keto coleslaw recipe
This section explains how to make this low carb coleslaw recipe, step by step. For a full printable recipe, see the recipe card below.
Step 1 - If you didn't buy pre-shredded cabbage, go ahead and shred your cabbage using either a sharp knife or a food processor. Some people like really finely shredded cabbage so if that is you, you may want to shred it yourself. It is also much cheaper to DIY this part!
Step 2 - Add you cabbage to a large mixing bowl, followed by the mayonnaise, sweetener, and pickle juice.
Step 3 - Toss the ingredients together well and then season with salt and pepper to taste.
This keto coleslaw 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.
HUNGRY FOR MORE? Click here to subscribe to my newsletter so you never miss a new recipe.
Keto Coleslaw Recipe with a secret ingredient!
This post may contain affiliate links
- 16 ounces Shredded cabbage (see notes)
- ½ Cup Mayonnaise
- 1 Tablespoon sugar free granulated sweetener
- ¼ cup dill pickle juice
- Kosher salt and pepper to taste
- Add all ingredients to a large bowl and mix well.
- Adjust seasonings to taste.
- 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.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.