A quick and easy keto Coleslaw recipe that's creamy and incredibly delicious. Combined with the best sugar free Keto dressing. With a few ingredients, you can enjoy one of the best side dishes guilt free. This fcomes together in less than 20 mins and you are ready to dig in after a 20 min chill. Read along and I will show you how to make a delicious low carb salad with a tip on how to stop your coleslaw from getting watery
Low carb Keto Coleslaw Recipe
Coleslaw also know as slaw is a type of salad that is said to have originated from the Netherlands. The the name Coleslaw came from the Dutch word Koosla meaning cabbage salad.
Though there are a variety of coleslaw recipes, the main ingredient in each recipe is Cabbage. Some recipes add lots of other ingredients like onions, bell peppers and carrots. The most popular combination is this Cabbage and Carrot Recipe.
Is Coleslaw Keto?
Traditional Coleslaw on it's own is keto friendly since Cabbage and Carrots are low carb veggies. The non keto component would be the sugar laden dressing which isn't keto friendly.
At this point, you want to ditch the dressing and make yours, which is exactly what we would be doing in this recipe.
- Sour cream
- Black pepper
How to make this Low carb Keto Coleslaw
Making coleslaw is one of the easiest thing you will ever do in the kitchen.
You can buy the already made coleslaw mix or buy shredded cabbage and then grate the carrots with a grater then use. Or you can make it completely from scratch.
Making Coleslaw Requires just two ingredients (carrots and cabbage) and a few steps.
How to make coleslaw from scratch
1. Wash! Wash! Wash your hands:
I can't emphasize this enough. While dealing with vegetables, and cooking generally, the first and most important step is to wash your hands.
2. Wash your Utensils and Vegetables thoroughly:
Wash the utensils needed like bowls, colanders, knives, chopping boards etc. Next you wash your vegetables. Remove the the outer leaves of the cabbage and Wash.
Make sure wash vegetables in a lot of water especially the very leafy vegetables and set aside to drain in a￼ colander.
3. Clean your work surface like you never have.
Pay attention to details. You never know what germs are lurking around. Clean your work surface thoroughly before and after use.
After the above steps, you are ready to make your coleslaw. Cut up your cabbage, grate your carrots, make your dressing. Mix everything together and set aside in the refrigerator to chill.
Step by Step Photos
How to make creamy low carb Coleslaw dressing.
You will need*
- Sour cream or Greek yoghurt
- Apple cider vinegar or white vinegar
- Black pepper
Mix all these ingredients together and you have the creamiest coleslaw dressing ever.
*Exact measurements in the recipe card below.
Why is my Coleslaw watery?
Make sure your dressing is thick and that you are using enough dressing. Coleslaw is meant to be made ahead and set aside to give the veggies time to wilt.
When it wilts, water is extracted. ( due to the salt and vinegar in the dressing) If your coleslaw dressing is watery, it makes the coleslaw even more watery. But if the dressing is thick, the water slightly thins it out making your sugar free coleslaw perfect.
The best coleslaw are best left to rest for at least 20 mins up to overnight. This way the flavors blend and the dressing thins out to perfection.
What to serve coleslaw with.
Coleslaw is a great side dish and can be served with any meats of choice, grilled or fried.
It would make the perfect side dish for thanksgiving.
If you loved this recipe. Check out Other yummy recipes to share with your families this thanksgiving
Other Variations of this Lowcarb Sugar free Coleslaw recipe.
- Spicy Coleslaw
- Chicken Coleslaw
- Bacon Coleslaw
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To a healthy lifestyle
Nutrition per Serving: (makes 8 Servings)
Calories: 57 | Total Fat: 4.1g | Carbs: 4.8g | Fibre: 1.1g | Protein: 0.9g | Net Carbs: 3.7g
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How to make creamy low carb coleslaw
- 1 small cabge (or 3 ½ to 4 cups Shredded cabbage)
- 2 medium Carrots
For creamy dressing
- ¼ cup Sour cream
- 1 tablespoon powdered Erythritol
- ¼ cup Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- ⅛ teaspoon Salt
- ⅛ teaspoon Black pepper
- Make the dressing
- Wash carrots, scrap the outer layer off with a potato peeler, wash again and set aside.
- Remove outer leaves of cabbage and wash. Then shred with a food processor or chop with a knife.
- Mix the carrot and cabbage together in a bowl. Pour in the dressing and toss everything together.
- Put in the refrigerator to chill for 20 mins or up to 2hrs.