Creamy Keto Coleslaw
Crunchy, tangy-sweet deli-style coleslaw with a creamy mayo and cider vinegar dressing — sweetened without sugar.
Nutrition per serving
¾ cup- Net carbs
- 4.2g
- Calories
- 155kcal
- Protein
- 1.5g
- Fat
- 14g
- Total carbs
- 8.7 g
- Fiber
- 2.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Egg-free vinegar slaw: Carolina-style: a tangy sweet-and-sour oil and vinegar dressing with no mayo. It holds up for days and is egg-free and dairy-free.
- Whisk the vinegar, sweetener, mustard, celery seed, salt and pepper until the sweetener dissolves, then whisk in the oil instead of the mayonnaise.
- Toss and chill for at least 1 hour — vinegar slaw gets better the longer it sits.
Broccoli slaw: Shredded broccoli stems stay crunchy longer than cabbage, and toasted sunflower seeds add even more crunch.
- Peel thick broccoli stems, then shred them on a box grater or with the shredding disc of a food processor — or use about 1¼ bags (12 oz each) of store-bought broccoli slaw.
- Fold in the sunflower seeds just before serving so they stay crunchy.
Jalapeño-lime: Lime juice, jalapeño and cilantro make a zippier slaw for fish tacos, carnitas and anything off the grill.
- Use lime juice in place of the vinegar and leave out the celery seed. Fold the jalapeño and cilantro in with the cabbage. Serve with fish taco lettuce wraps.
- Slaw
- Dressing
- Slaw
- Dressing
-
½ cup mayonnaiseleave out - Also add
- Slaw
- Dressing
- Also add
- Slaw
- Dressing
-
½ tsp celery seedleave out - Also add
Estimated cost $2.75 for 6 servings ($0.46 each) · how we estimate
Instructions
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Quarter and core the cabbages, then slice them as thinly as you can with a sharp knife, a mandoline or the slicing disc of a food processor. (About 1¼ lb of bagged coleslaw mix is a fine shortcut.)
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In a large bowl, whisk the vinegar, sweetener, mustard, celery seed, salt and pepper until the sweetener dissolves, then whisk in the mayonnaise until smooth.
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Add the cabbage and carrot and toss with tongs until every shred is coated.
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Cover and refrigerate for at least 30 minutes (and up to 4 hours) so the cabbage softens slightly and the dressing turns creamy. Toss again and taste for salt and sweetness before serving.
Tips for success
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Dissolve the sweetener in the vinegar before the mayo goes in — granulated erythritol won't dissolve in mayonnaise and stays gritty. Allulose or powdered erythritol dissolve fastest and won't recrystallize in the fridge. - For slaw that stays crunchy for days, toss the shredded cabbage with 1 tsp salt in a colander, let it drain for an hour, rinse and spin dry, then dress it without the extra salt.
- Pile it onto pulled pork, serve it with buffalo wings or fish tacos, or make the dressing with homemade mayo.
Nice to have, not needed
- A mandoline or the slicing disc of a food processor gives the finest shreds — a sharp knife works too.
- Celery seed gives deli slaw its signature flavor, but the slaw is still good without it.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: For crunchy slaw all week, keep the shredded cabbage and the dressing in separate containers and toss a portion at a time.
Refrigerate up to 3 days. The slaw releases some liquid as it sits — stir it back in or drain before serving.
Variations
3 variations, each with its own ingredients and macrosEgg-free vinegar slaw
DietCarolina-style: a tangy sweet-and-sour oil and vinegar dressing with no mayo. It holds up for days and is egg-free and dairy-free.
- apple cider vinegar → apple cider vinegar
- + 3 tbsp olive or avocado oil
- no mayonnaise
4.1 g net · 90 kcal · 1.3 g protein · 6.9 g fat · ≈$0.50 per serving (−0.1 g net carbs vs the original)
Broccoli slaw
SwapShredded broccoli stems stay crunchy longer than cabbage, and toasted sunflower seeds add even more crunch.
- green cabbage → broccoli slaw (shredded broccoli stems)
- + ¼ cup roasted sunflower seeds
5.2 g net · 189 kcal · 3.6 g protein · 17 g fat · ≈$0.99 per serving (+1 g net carbs vs the original)
Jalapeño-lime
FlavorLime juice, jalapeño and cilantro make a zippier slaw for fish tacos, carnitas and anything off the grill.
- apple cider vinegar → lime juice
- + 2 jalapeños
- + ½ cup cilantro
- no celery seed
4.9 g net · 157 kcal · 1.6 g protein · 14 g fat · ≈$0.51 per serving (+0.7 g net carbs vs the original)
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