This keto coleslaw is a light and fragrant version of the classic cabbage salad. Instead of mayonnaise, my slaw has a tasty yoghurt dressing with fresh dill. Serve it with meat, fish or even on a low carb sandwich.
Is store-bought coleslaw keto?
Coleslaw is one of those classic side salads that you can buy ready-made in most supermarkets. However, if you check the ingredients, you’ll find that all contain sugar – it’s added to the dressing.
In addition to this, they’re often made with inflammatory oils such as rapeseed oil, which is extremely high in polyunsaturated fats.
As with most recipes – if you want to stay low carb, it’s better to make your own!
Most keto coleslaw recipes you’ll come across are made with mayonnaise. I do love a good slaw this way, as long as the mayonnaise is homemade. However, often I fancy something a bit lighter.
The version I’m posting here has a dressing of Greek yoghurt, lemon, olive oil and dill. I’ve already made it twice this week… it’s just that tasty.
I love it as a side with burgers, fish or on a keto sandwich. You could call it the little black dress of your weekday lunch box!
How to make a creamy keto coleslaw without mayo:
1.) Shred the cabbage using a mandoline slicer or food processor. Make thin carrot strips using a julienne peeler or grate using a food processor or box grater. Option to use a sharp knife if you don’t have either of these.
Then chop the parsley and finely slice the green parts of the spring onion/scallion.
Mix the veggies together in a large bowl.
(Note – The image means to show the way I sliced the vegetables. The entire amount of cabbage did not fit on the board.
2.) In a clean bowl, add the olive oil, yoghurt, lemon juice, fresh dill plus salt and pepper…
3.) …and mix to make your yoghurt dressing!
4.) Add the dressing and the sesame seeds to the coleslaw and combine. Option to use clean hands to massage well.
Low Carb coleslaw dressing options
Want to take the dressing up a notch? Add a pinch of garlic powder or celery salt, especially if you like garlic!
If you don’t have yoghurt, you can also use sour cream. Note that this will increase the amount of fat.
For a dairy free version, use plain coconut yoghurt.
And last but not least, you can always go for a classic mayonnaise. It’s possible to make one with a hand whisk, but you’ll get better results with a handheld electric mixer (steel whisk attachments). I haven’t had good results with food processors or stick blenders.
How to make a quick mayonnaise:
1.) Put 1 egg yolk and 1/2 tsp mustard into a clean, dry glass or metal bowl and whisk.
2.) Measure 3/4 cup or light olive/avocado/macadamia/walnut oil.
3.) Add 1 drop of oil to the egg yolk mix and whisk until combined. Add another drop, then another… until the mixture begins to thicken. VERY slowly pour in about 1/2 the oil, whisking constantly.
4.) Now add 1 tbsp lemon juice and 1 tsp of apple cider vinegar plus pepper and salt.
5.) Slowly add the remaining oil while whisking.
Or check out my keto mayonnaise post!
Which vegetables should be in a coleslaw
Coleslaw is all about a good dressing, be it mayo or my (sensational) yoghurt dressing. Therefore, I’d say that you can vary your veggies as you see fit, as long as you include either red or white cabbage or both.
A quick word about the carrots. Some people like to avoid them as they’re relatively high in carbs.
I think the carrots taste great, plus they look lovely and colourful in the salad mix. If you left them out, you’d reduce your net carbs by 1 g to 3.6g per portion.
So. If you’re after an ultra-low carb keto coleslaw, make one with only cabbage and mayo. If you’re fine with eating 1/4 of a medium carrot, try my version. I’m sure you’ll love it!
Store in an airtight container in the fridge for up to 3 days.
Tried this recipe? Give it a star rating below!
Low Carb Keto Coleslaw (No Mayo)
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 cup red cabbage shredded (70g)
- 2 cups white cabbage shredded (140g)
- 1 medium carrot peeled (60g)
- 2 spring onions/scallions green tops only, finely sliced (15g)
- 1/8 cup fresh parsley finely chopped (15g)
- 1 tbsp sesame seeds
- Shred the cabbage using a mandoline slicer or food processor. Option to use a sharp knife if you don’t have either of these and slice finely.
- Make thin carrot strips using a julienne peeler or grate using a food processor or box grater.
- Finely slice the green parts of the spring onion and parsley.
- Mix the cabbage, carrot, spring onion and parsley together in a bowl.
- In a clean bowl, mix all the dressing ingredients together.
- Add the dressing and the sesame seeds to the coleslaw and mix. Option to use clean hands to massage well.
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