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I Make This Keto Coleslaw Recipe For Everything
Since it takes literally 5 minutes to throw together, this keto coleslaw is my go-to for so many occasions. Backyard get-togethers, picnics, weeknight dinners, those “I forgot to make a side dish” kinds of nights, Sunday meal prep… my keto slaw is here for it all. Here’s why I think you’ll love it:
- Fresh, crunchy cabbage in sweet, creamy, and tangy dressing – I honestly can’t tell the difference between this low carb coleslaw and the “regular” kind. The one exception: I find most coleslaw recipes coyingly sweet, whereas this one has mild sweetness. And it’s so refreshing next to my grilling recipes or anything hot off the stove.
- Fastest side dish ever – There’s virtually no chopping, you need just 5 ingredients (plus salt and pepper), and cleanup is minimal. It keeps well for days, too.
- Super low carbs and sugar – Store-bought coleslaw typically has 12-13 grams of sugar and net carbs in just 1/2 a cup! Mine has less than 2 grams in 3/4 cup, plus it’s gluten free, dairy free, nut free, and paleo. And my friends and family who aren’t any of these still enjoy it.
So, next time you need the perfect side dish for your potluck, BBQ, or simply dinner, make this keto coleslaw recipe with me — you won’t regret it!
Ingredients & Substitutions
Here I explain the best ingredients for my low carb coleslaw recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Cabbage – I usually grab a bag of coleslaw mix to save time (and I love the pop of color). If you want to shave off a few carbs from the carrots, just use a combination of shredded green cabbage and red cabbage.
- Mayonnaise – You can use any brand you like, or even my homemade avocado oil mayo.
- Apple Cider Vinegar – I prefer the flavor of ACV here, but feel free to swap in white vinegar or lemon juice for similar tang.
- Sweetener – The main difference between a keto coleslaw and the regular kind is the sugar. Most sweeteners (particularly anything with erythritol) don’t dissolve much and will leave a gritty texture in the dressing. I use and highly recommend Besti Powdered Monk Fruit Allulose Blend, which dissolves easily, to avoid this issue. Plain powdered allulose or sugar-free honey will also work, but you’d need a bit more.
- Celery Seed – For flavor that reminds me of traditional slaw.
- Sea Salt & Black Pepper – To your taste.
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How To Make Keto Coleslaw
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, powdered Besti, and celery seeds. Season with salt and pepper to taste.
- Mix the keto slaw. Place the coleslaw mix in a large bowl, pour the dressing over it, and toss to coat. Sometimes I add a sprinkle of green onions for extra color and flavor.
My Recipe Tips
- When I don’t use a mix, I love my food processor for shredding cabbage. This came a little unexpected, but the slicing blade actually works perfectly. I don’t recommend the grating blade, which leaves it too fine and kind of wet, or the S blade, which is too uneven.
- I recommend tweaking the dressing to your taste before mixing with the cabbage. It’s easier to adjust at that point. The most likely adjustments would be the salt (depends a lot on the mayo you use) and sweetness (largely a matter of preference).
- If you have time, refrigerate the slaw to let the flavors develop. This also helps the cabbage soften a bit, but don’t worry, it doesn’t totally lose its crunch. I usually chill for at least an hour, but overnight is even better.
- Stir right before serving. This keto coleslaw dressing can settle in the fridge, so I always give it a quick toss before putting it on the table.
- Want extra flavor? Some readers have told me they added a splash of dill pickle juice or a teaspoon of Dijon mustard.
Serving Ideas
My keto coleslaw recipe makes a great side to so many keto dinners. Try it with:
- Chicken – I love this keto slaw with anything crispy, like coconut chicken tenders dunked in my sugar-free BBQ or sugar-free honey mustard, or simply baked chicken legs.
- Sandwiches – Pile it onto low carb buns over pulled pork, beef burgers, or even keto sloppy joes. My cauliflower mac and cheese or cauliflower potato salad goes well on the side with these, too!
- Grilling Favorites – From grilled steak to grilled pork chops, this keto coleslaw goes with just about everything off the grill.
Keto Coleslaw (5-Ingredient Low Carb Recipe)
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Make the best low carb keto coleslaw recipe in 5 minutes! My sweet, creamy keto slaw has just 5 ingredients and 1.8g net carbs per serving.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Place the shredded coleslaw mix into a large bowl. Set aside.
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In a small bowl, whisk together the mayonnaise, apple cider vinegar, powdered Besti, and celery seed. Season with sea salt and black pepper to taste.
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Stir the dressing into the shredded coleslaw mix and toss to coat.
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If you have time, refrigerate the coleslaw for at least an hour (or overnight) to let the flavors develop. Stir again before serving. Serve chilled.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you with some of my shortcuts and flavor boosters.
- Storage & meal prep: My keto coleslaw keeps well in an airtight container in the fridge for up to 3–5 days once mixed. If you store the cabbage and dressing separately, they’ll last even longer—up to a week or more. I don’t recommend freezing.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Coleslaw
134 Comments
Althea
0I found it too tangy due to amount of Apple Cider Vinegar, but the recipe is easily adjustable to suit your taste buds and super easy to make. I can’t find any Celery seeds here, so I just used fresh dill and seeded mustard.
Theresa
0I made this tonight with grilled T-bone steak and mixed vegetables. It was too tangy and I did use the exact measurements for the Apple Cider Vinegar. I ended up adding more Mayo, sea salt. and pepper. It did taste a bit better after an hour in the refrigerator but I ended up adding lemon juice and freshly chopped parsley to add more flavor.
Teri Wiggins
0I love this recipe. It’s my favorite of all of the coleslaw recipes I have found.
Shelia
0Too much vinegar.
Wholesome Yum M
0Hi Shelia, Sorry this didn’t suit your tastes. Feel free to adjust the amount of vinegar to meet your preferences.
Shelley Gosselin
0Made this Coleslaw today. I only had white cabbage and carrot and used Dill instead of Celery seed. Was really good and very easy to make. Thanks for the inspiration and recipe!
Carol Ann and Hiller
0Just like old fashioned coleslaw. I love using celery seed. Thank you for sharing this recipe
Gail
0Excellent coleslaw recipe! I make a lot of your recipes and they always come out great! Thank you for taking the time to post them.
Catherine
0Thank you! So easy and delicious!! I used 1.5 tbs of monk fruit and a bag of coke slaw mix.
Barbara
0This is our go to coleslaw recipe, we LOVE it! I just double up on the dressing amount.
Jennifer Spivey
0Very good. I did a bit more ACV, but wow…very delicious.
A
0Loved this! Very simple and easy to make. I used 1 1/4 tbsp ACV, the 2 tbsp would have been too strong for my taste. Didn’t have celery seed on hand so used dill. I’ve got another batch marinating in the fridge, I’ll see how much of a difference overnight makes, for future reference. Thanks for the recipe!
Kat
0I found it a bit too tart with the amount of apple cider vinegar given. I used half as much & it was still very tart. I added about double the sweetener to cut it. Otherwise, excellent recipe.
Colleen
0I love love love this coleslaw recipe! It is so easy to throw together and is so tasty. It is my favorite and I rate it up there with KFC’s coleslaw.
Ann
0I love coleslaw and this is by far is my favorite keto slaw. Thank you!
Gretchen Martin
0I copy more recipes than I make, but that will change. Your recipes look great. Tasty and simple. Your enthusiasm is wonderful. Here is my dilemma: I seem to be reacting to the sweeteners ending in -ol. Stomach aches when I use it. For a year I have been using Monk Fruit with erythritol but now I have stopped. I don’t like the taste of stevia at all. What kind of artificial sweetener can you recommend that doesn’t end in -ol? Thank you.
Wholesome Yum M
0Hi Gretchen, I don’t actually recommend any artificial sweeteners on my site. Stevia and erythritol are natural sweeteners, but they can sometimes still cause reactions in people. I have been using allulose for a lot of my baking lately, as its properties are most like sugar than the other sweeteners. It actually is a rare form of sugar that our bodies can’t digest. It dissolves, browns, and bakes as sugar does. You can find the allulose brand I recommend here, and read more about allulose and how it works in this keto sweetener comparison. I hope this helps!
Stan Nelson
0I have made this a few times since discovering it. Quick and easy and delicious.
Angie Gibson
0The recipe was great except a bit sweet so I would suggest half the sugar or less! My husband loved it!
Jen
0I love this so so much. It is the best slaw I’ve ever made. I had celery salt instead of celery seed and so I used that to taste. I also added a big bunch of chopped cilantro. This could not have been more perfect and was even better after several hours in the fridge. Thank you!!
Jenese Miller
0I LOVED this recipe! It was so great and refreshing on a hot summer day!
Diane
0I made the keto coleslaw recipe tonight with your keto paleo mayonnaise recipe. It was easy and delicious. Love your recipes!