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–+ servings
Creamy Keto Coleslaw
Jon Simon

Creamy Coleslaw | No Added Sugar

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A crisp, creamy coleslaw with a no-added-sugar dressing: shredded green cabbage and a little carrot in a tangy mayo, mustard, and cider vinegar dressing. About 5g net carbs a serving, ready in 15 minutes plus chilling.
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

  • 1 small green cabbage cored and finely shredded (about 6 cups)
  • 2 medium carrots grated (use 1 for stricter low-carb)
  • 2 green onions thinly sliced (optional)
  • 3/4 cup mayonnaise full-fat
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated erythritol or monk fruit sweetener
  • 1/2 tsp celery seed
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper

Equipment

Method
 

  1. Shred the cabbage finely and grate the carrots. Place them in a large bowl with the green onions if using.
  2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, erythritol, celery seed, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage and carrots and toss until everything is evenly coated.
  4. Cover and refrigerate for at least 1 hour before serving so the cabbage softens slightly and the flavors meld. Toss again and adjust salt just before serving.

Nutrition

Calories: 210kcalCarbohydrates: 8gProtein: 2gFat: 20gSaturated Fat: 3gCholesterol: 10mgSodium: 350mgFiber: 3gSugar: 4g

Notes

For a stricter keto version, use a single carrot or leave it out, since carrots carry more sugar than cabbage. The slaw keeps 3 to 4 days in the fridge and actually improves on day two. For a lighter, tangier dressing, swap half the mayonnaise for plain Greek yogurt.

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