close shot of low carb coleslaw

How to make creamy low carb coleslaw

Quick and Easy low carb Coleslaw so creamy and incredibly delicious. Unbelievably low carb and Keto friendly. Who doesn't love a guilt free pleasure right? This sugar free low carb coleslaw comes together in less than 20 mins and you are ready to dig in after a 20 min chill.
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Servings 8
Calories 57kcal
Author Chichi Uguru


For Coleslaw

  • 1 small cabge (or 3 1/2 to 4 cups Shredded cabbage)
  • 2 medium Carrots

For creamy dressing

  • 1/4 cup Sour cream
  • 1 Tbsp powdered Erythritol
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon mustard
  • 1 Tbsp Apple cider vinegar
  • 1/8 tsp Salt
  • 1/8 tsp 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.
  • Serve


  1. Use powdered erythritol instead of granular to prevent a gritty dressing.
  2. If you don't have powdered erythritol, you can blend your granular erythritol with a coffee blender or a high powered blender if you are blending a larger quantity for storage.