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Free Printable: Low Carb & Keto Food List
Get It NowI 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.
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)
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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
122 Comments
Shannon
1This coleslaw is perfect! It took me less than five minutes to make. I’ll be serving it with BBQ beef. Yum!
Jeremiah
0So glad to find keto recipes
Kirk Aksdal
1Haven’t ever really been a huge coleslaw fan, but going low carb, it seemed like a natural. Until you start looking at the pre-packaged dressings, and how many carbs they have. This is absolutely the best coleslaw I’ve ever had, and it will work into our regular meal rotation.
NKRIER
0We tried this and the chocolate mousse recipe and my family and I equally loved it we literally made pulled pork and I didn’t miss the regular coleslaw we used to use because this recipe was a great sub! We’re not keto but low carb…we been following you since 2018 and ya never disappoint thank you!
Nora Dummer
1So Yummy love this recipe taste was right on I can always go to any of your recipes and the flavor was amazing my family has No idea it’s a keto recipe 🙂
Brenda
1Great. I used Stevia because that’s what I had..
Joanne Sullivan
0How much Stevia did you use? I usually have spenda around? Also how did it taste with the Stevia?
Steveo
1This is the best and easiest recipe ever. Compliments are off the chain. Thank you. I am making it again right now on the 4th. To go with my brisket. Happy freedom day.
Mary Daniels
1Trying to figure out what to do with head of cabbage, broccoli and head of cauliflower. Stumbled onto this recipe for keto and tried it using all 3 grated veggies mixed . Came out really great especially with lemon juice and ACV . I used Stevia since its no carb. Came out good like KFC. Yum.
MARLYS ALJETS
1I LOVED THIS DRESSING RECIPE! I SUBSTITED MONK FRUIT FOR SWEETNER. TASTES GOOD!
Charlene johnson
1This is so good, I’m a big fan of your recipes and your products.
Joseph moneymaker
1Can you use Splenda in this recipe?
Wholesome Yum D
1Hi Joseph, I don’t recommend using artificial sweeteners, including Splenda (sucralose). You can read more about sucralose on keto here. I do also have a keto sweetener guide where you can read about the different sweeteners and get conversions, but the conversion chart won’t include Splenda as it’s just not one I recommend in any of my recipes.
Gary Crawford
1Great recipe, I also add 1 heaping T Dijon mustard and 1t fresh or dried chives. For less preservatives, I make my own no egg mayo. 1cup heavy cream, 1/4 cup smooth olive oil, 1T Bragg apple cider vinegar, 1T Dijon mustard, pinch of salt. Wisk with a hand mixer until thick.
Barb
1This is go to recipe, easy and delicious!
Julie JOY!
0Simple. Quick. Classic! Just for jollies I added chopped dill pickle (because we love ‘em), and that was a very nice addition.
Wholesome Yum D
0I’m so glad you liked it, Julie! Chopped dill pickle sounds like such a fun twist, love that you made it your own!
annecatino
0Actually use 2 packets of Splenda as I did not have the Monk Fruit blend and it turned out amazing; my husband loved it! Great recipe, will definitely be using this as my go to now!!
Maya | Wholesome Yum
0Thanks for sharing, Anne! You might want to read why I don’t recommend Splenda here, but otherwise I’m glad you enjoyed the recipe.
Cheryl
0Delicious recipe. I love coleslaw on my barbeque beef sandwiches and this recipe sure is an absolute hit. ❤️
Wholesome Yum D
0Thanks, Cheryl! That combo sounds amazing, I’m so happy you loved it!
Donna
0Hi! How long will this last in the refrigerator?
Maya | Wholesome Yum
0Hi Donna, It will last 3-5 days, for me it’s usually near the upper end of that range.
Kathy
0This coleslaw recipe is fantastic and tastes so good. I wanted to eat all six servings in one sitting (but of course I didn’t). Yours is way healthier than the way my Mom taught me using Mayo, milk, white sugar, and celery seed. Will make this regular when I get tired of eating romance lettuce all the time.
Maya | Wholesome Yum
0I’m happy you liked this low carb version, Kathy! Hope you make it again soon. Definitely a nice change of pace from romaine all the time.
Wade J. Stillman
0I love this coleslaw!
Maya | Wholesome Yum
0Thanks, Wade! Enjoy!
Carol
0I made this for a potluck dinner, and it was a huge hit. Our friends couldn’t believe it was low-carb because it was creamy and sweet, but not over the top. I will definitely make this again, and so will others that asked for the recipe.
Maya | Wholesome Yum
0Thank you so much, Carol! I love that others asked for the recipe, too.
Becky
0Very good. I love coleslaw with a lot of my meals. This one is a keeper
Maya | Wholesome Yum
0Thank you so much, Becky! Enjoy!
Jessica
0I’ve made this a couple times it has alway been a big hit. I switched out the celery seeds for poppy seeds and add a pinch of ground celery seed. I did that the first time because that was all I had but it turned out great so I kept it.🌸
Fannie Wright
0This is what I have used for years. Even in our restaurant. People loved it.
Shantelle Stobaugh
0Slaw is one of my favorite sides. We put it on hot dogs, burgers and BBQ plates. I have made it from scratch for many years and now use your recipe with a few tweaks of my own. It is great with half a diced bell pepper, two diced ribs of celery and a half, deseeded jalapeño pepper along with three sliced green onions. The dressing I tweak with one to two tsp of Dijon mustard and just a splash of Worcestershire sauce. The dressing is also great on broccoli slaw. Yummy!
Nancy
0Made this except used your Wholesome Yum Honey as the sweetener. Fantastic! You need to try this!
Maya | Wholesome Yum
0Thank you for sharing, Nancy! That sounds delicious! For anyone looking for it, you can find my zero sugar honey here.
Donna
0Thank you Maya, for sharing this tasty and easy slaw recipe. I’ve used it several times because even non-dieting family members enjoy it. Sides like this help me stay on my plan.
Heather AbuSneineh
0The recipe calls for 2 tbsp vinegar, which seems too much for the amount of mayonnaise.
Two tsp would be better.
Wholesome Yum D
0Hi Heather, Feel free to lower the amount of vinegar if you find it too strong.
Mary
0Delicious and so easy to make.
Jan Harwig
0I love this coleslaw recipe. Instead of alluslose, I use a tablespoon of Bocha sweet (made into powder) so it gives a bit of sweetness. This is what my family requests that I bring to parties as a side dish. Thank you for sharing this!
Linda
0Very tasty and easily prepared. I enjoy it.
Lois Davieau
0Excellent! I added 2T of crushed pineapple (in juice). So excellent, recipe saved.
NKRIER
0We tried this and the chocolate mousse recipe and my family and I equally loved it we literally made pulled pork and I didn’t miss the regular coleslaw we used to use because this recipe was a great sub! We’re not keto but low carb…we been following you since 2018 and ya never disappoint thank you!
Cathy Petrucelli
0What a great recipe for coleslaw. The apple cider vinegar and celery seed really make it.
JudyRae Darling
0Delicious, highly recommend this coleslaw!!!!! Thank you.
Neil Evans
0Tried it last night and it was amazing. Better than other coleslaw regular recipes have been used in the past. Would totally recommend it.
Stephen Ballew
0This is the best! Even better than most slaws with sugar. Everybody that has tried it loves it. Thank you!
Stephen Ballew
0Oh, I should inform you of my variation. I shredded cabbage, carrot and chopped green onion. The green onion really adds flavor to it. I used Duke’s Mayonnaise (a staple in the south) as it is the only major mayonnaise on the market that contains no sugar. I am a diabetic, so this recipe was a wonderful boon for me.
BC in PHX
0Oh, you gotta have Dukes! We used to have to order it online, but now our Fry’s (Kroger) carries it.
Helen
0Don’t like the oil Dukes uses.
Rose
0Love this recipe!! Make it at least twice a week!!?
Annemarie
0Hi Maya. Do you think a store bought sugar free honey mustard dressing would be ok with this coleslaw with a pork roast? If so, how much would you use? Thanks so much for your delicious recipes. I made the cabbage casserole this morning for lunches next week. Very good!
Wholesome Yum D
0Hi Annemarie, I have never used honey mustard on coleslaw so I cannot say how much to use. If you were to use it would probably replace the mayo and sweetener completely.
Annemarie
0Thank you!
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.