This light tasting, LOW CARB COLESLAW is made with a sweet and tangy vinaigrette dressing. It’s sure to be a favorite at your next cookout or barbecue!
When I was growing up, thanks to my dad’s not so subtle influence, I did NOT like mayonnaise. Or coleslaw. I wouldn’t touch that stuff with a 10-foot pole!
Then I went to college in the south. Our dining hall was one of the best in the region! Wanna take some guesses about me and the Freshman 15? Yeah. Good food and unlimited soft serve ice cream didn’t do my hips any favors…
Anywho, one night, the chefs served us Carolina Pulled Pork Barbecue. And they put coleslaw on TOP of my barbecue! What the WHAT? But the slaw wasn’t like the kind I saw growing up. It had a sweet kind of vinaigrette, with just a touch of mayonnaise. It was AHHH-mazing.
Why Make Low Carb Coleslaw
I was hooked after my first taste. There is something about the pairing of spicy barbecue and the cool and tangy slaw. I went home that summer and introduced this combination to my family (although Dad still wouldn’t eat the slaw). Which required me to come up with my own coleslaw recipe.
Since it’s such an easy and inexpensive side dish to whip up, it’s one of my go to cookout recipes. And at least one person always asks for my recipe any time I bring it. But my head isn’t big or anything…
After cutting all refined and added sugar out of my diet, I knew it would be easy for me to adjust my “famous” coleslaw recipe so that it fit with my new healthy carb lifestyle.
I tend to whip up my low carb coleslaw as a side dish almost every week. It’s such an easy way to get an extra serving of veggies with your meals. You’re gonna wanna make it all the time too!Jump to Recipe
Ingredients in Low Carb Coleslaw
Here are the ingredients in my sugar-free, keto coleslaw recipe:
- shredded cabbage or coleslaw mix
- extra light tasting olive oil
- apple cider vinegar
- Duke’s mayonnaise (more on this later)
- low carb sweetener, equivalent to 2 Tbsp of sugar
- prepared yellow mustard
- salt, black pepper, garlic powder, onion powder
There is so much evidence to show the health benefits of cabbage. Cruciferous vegetables are chock full of so many vitamins and antioxidants. There are studies showing how it can help to prevent diabetes, obesity, heart disease, and even cancer. Talk about a super food!
Sometimes I walk on the wild side and use a package of broccoli slaw instead of a bag of shredded cabbage. Broccoli is another terrific cruciferous vegetable.
And sometimes I get REALLY crazy, and chop up a whole head of cabbage myself! If you use a whole head of cabbage, you’ll need about double the dressing ingredients.
First, let’s set things straight. Duke’s did not sponsor this post. This is just me spouting my opinion. 😉 There is only one kind of mayonnaise in my home: Duke’s. It has several things going for it:
- No added sugar! Did you know both Kraft and Hellman’s mayo have added sugar? Yup. Go check your labels.
- It has a higher ratio of egg yolks than most other mayos which means it’s creamier, thicker, and less likely to separate.
You can read more about why the south declares Duke’s mayonnaise the true king here.
Ways to Enjoy Your Low Carb Coleslaw
Once you’ve whipped up your first batch of low carb coleslaw, you might want to plop it on top of a pile of pulled pork barbecue! Be sure to use my low carb Sweet & Smoky BBQ Sauce when you do.
Or maybe you’ll want to pair it with one of my family’s favorites, Keto Farmhouse BBQ Cups!
Or add it to your plate alongside just about any meal. I love it with burgers, low carb chicken tenders, grilled chicken, steak, pork chops… You get the idea!
Tips for Making Low Carb Coleslaw
In addition to being inexpensive, this keto coleslaw recipe is extremely easy to whip up! You can blend all the ingredients together in a blender if you want them super smooth. But I tend to whisk them together in the same mixing cup I use to measure the liquid ingredients. I don’t always get all the lumps out. The great thing is, once you mix the dressing with the cabbage (or shredded broccoli), those little lumps just disappear.
Low Carb Vinaigrette Coleslaw Recipe
Low Carb Coleslaw | Vinaigrette-style | THM-S
- 16 oz Shredded Cabbage You can use a coleslaw blend with green and purple cabbage and carrots if you prefer.
- 1/4 cup extra light olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp Pyure (see notes for alternate sweeteners)
- 1/4 cup mayonnaise Duke's is the best for this! Trust me.
- 1 Tbsp prepared yellow mustard
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Add shredded cabbage to a medium-sized mixing bowl.
- In a separate container (or blender), whisk together the dressing ingredients. It's okay if there are a few lumps: they'll disappear in the next step. Pour over the shredded cabbage and toss together until the cabbage is coated in the dressing.
- You can serve the coleslaw immediately, or prepare it ahead of time. The flavors taste even better if they have a chance to meld with the cabbage. Be sure to refrigerate the coleslaw if you make it ahead of time, as well as any leftovers.
More Posts You May Enjoy:
- Sweet and Smoky BBQ Sauce
- Grilled Chicken Kale Salad
- Mongolian Beef Egg Roll in a Bowl
- Keto Farmhouse Barbecue Cups
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