Can I use pre-shredded cabbage to save time?

Yes, you can absolutely use pre-shredded coleslaw mix from the grocery store. Just be aware that freshly chopped cabbage typically provides better texture and flavor. If using bagged mix, give it a quick rinse and pat dry before using to ensure maximum freshness.

How do I reduce the carb count even further?

To make this coleslaw even lower in carbs, you can omit the carrot entirely and skip the keto maple syrup in the dressing. You might also consider using a higher ratio of green cabbage to red cabbage, as red cabbage is slightly higher in carbs.

Why is my coleslaw watery after sitting in the refrigerator?

Cabbage naturally releases water when mixed with salt or dressing. To prevent watery coleslaw, you can salt your chopped cabbage and let it sit in a colander for 30 minutes before squeezing out excess moisture and mixing with the dressing ingredients.

Can I make this dairy-free?

This recipe is already dairy-free as written! Just make sure to check the ingredients in your mayonnaise to ensure it doesn't contain any dairy derivatives if you're strictly avoiding all dairy products.

Crispy Keto Coleslaw Recipe

Description

This keto coleslaw recipe features a crisp blend of green and red cabbage, shredded carrot, and green onions tossed in a creamy, tangy low-carb dressing. Perfect for picnics or as a refreshing side dish, this easy coleslaw is quick to prepare and fits perfectly into a ketogenic or low-carb diet.

Ingredients

Units Scale

Coleslaw Vegetables

1/2 small green cabbage, chopped finely
1/2 small red cabbage, chopped finely
1 small carrot, shredded
2 green onions, trimmed and chopped

Keto Coleslaw Dressing

1/2 cup mayonnaise
1 tablespoon keto maple syrup (optional)
1 tablespoon lemon juice
1 tablespoon dijon mustard
2 teaspoons horseradish cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Finely chop the green cabbage and red cabbage, shred the carrot, and trim and chop the green onions. Place all the prepared vegetables into a large mixing bowl and toss together until evenly combined. Set aside.
Make the Dressing: In a small mixing bowl, combine mayonnaise, keto maple syrup (if using), lemon juice, dijon mustard, and horseradish cream (if using). Whisk the ingredients thoroughly until the dressing is smooth and well blended.
Toss & Combine: Pour the prepared dressing over the vegetables in the large mixing bowl. Toss the mixture well so that all the vegetables are evenly coated with the dressing.
Chill or Serve: Serve the coleslaw immediately for a crunchy texture, or refrigerate it for at least 2 hours to let the flavors meld and chill before serving.

Notes

Leftover coleslaw can be stored in the refrigerator, covered, for up to 3 days.
Do not freeze coleslaw, as thawing will make the vegetables limp and the dressing may become bitter.
For extra crunch, serve the coleslaw immediately after mixing with the dressing.
You can make the dressing ahead of time and combine just before serving.

Nutrition

Serving Size: 1/8 of recipe (approx. 70g)
Calories: 110
Sugar: 2g
Sodium: 210mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 7mg