Coleslaw is one of those wonderful salads that doesn’t require much tweaking to make it keto-friendly. The main thing is to not use any sugar in the dressing, and to not use any carrots, if you want to really keep the carb count low. I never felt I needed the sweetness, but you could throw in a few drops of liquid stevia if you miss it. You could also throw in a few shreds of carrots without breaking the bank on carbs, if you really want, just for colour, but since I don’t normally keep carrots, I don’t bother. The red onion is colourful enough in my book.
Creamy Keto Coleslaw Recipe
Ingredients:
- ¼ cup mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon raw cider vinegar
- 2 teaspoons lemon juice, freshly squeezed
- ¼ teaspoon garlic powder
- ¼ teaspoon flaky sea salt (Maldon or Fleur de sel
- Large Pinch of white pepper
- 18oz green cabbage, thinly sliced (around 8 cups)
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
Directions:
In a small bowl, add mayo, sour cream, lemon juice, cider vinegar, garlic powder, sea salt, and white pepper. Whisk together until smooth. Store in the fridge until ready to use.
In a large mixing bowl, add the cabbage, red onion, and cilantro and toss together. Pour half the dressing into the salad and mix well. Then add the remaining dressing and toss again.
Refrigerate the salad for at least 1 hour. Taste the coleslaw and season with additional salt and pepper if desired before serving. It keeps really well in the fridge for a few days, and often tastes even better the next day as the flavours absorb into the cabbage.
This coleslaw is the perfect complement for my South Carolina Style BBQ Pulled Pork recipe. Or whip up a batch for your next BBQ or picnic.
Did you creamy keto coleslaw recipe a try? How did you like it? Please share your thoughts in the comments. And if you post any pics on Instagram, please tag me so I can see them. Enjoy! :)