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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

Ingredients

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

Instructions

  • 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

Notes

  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.
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