My keto coleslaw is light, fragrant and delicious! Instead of mayonnaise, this sugar free coleslaw has a tasty yogurt dressing. Serve it with meat, fish or even on a low carb sandwich.
I love a good coleslaw and my keto slaw recipe always hits the spot!
This crunchy salad comes together in just 10 minutes and it is a brilliant side dish for any protein. It is a staple that we have on repeat in our weekly rotation.
The best thing? My low carb coleslaw does not taste greasy and boring like your regular slaw made with mayo. Instead, it is creamy and light, tangy and fragrant.
You're gonna love it!
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Ingredients And Equipment
Here is what you need to make keto slaw.
- Cabbage - Red and white. Shred it with a mandoline or in a food processor.
- Carrots - I made thin strips with a julienne peeler. Or, grate with a food processor or box grater.
- Scallions and fresh parsley - Chop finely. We only need the green parts of the spring onion.
- Keto coleslaw dressing - I made this with full fat Greek yogurt, lemon juice, olive oil, fresh dill plus salt and pepper.
What if I don't have any of the kitchen tools? Use a sharp knife and slice the cabbage and carrots as thinly as possible. Thinly sliced cabbage really is the key to a tasty coleslaw.
Instructions
It is easy to make a creamy low carb slaw without mayo. Here are the basic steps.
Scrolll down to the recipe card for the detailed method with ingredient amounts and nutrition info.
STEP 1
Prepare the vegetables and toss them together in a large mixing bowl. (The image shows the way I sliced the vegetables. The entire amount of cabbage did not fit on the board.)
STEP 2
Put the olive oil, yogurt, lemon juice, fresh dill plus salt and pepper into a small bowl...
STEP 3
... and stir to combine.
STEP 4
Pour the yogurt dressing over the cabbage salad and mix well. Sprinkle over sesame seeds and serve.
Katrin's Tips
#1 Want to save time? Instead of grating the cabbage and carrots from scratch, use a shop-bought coleslaw mix.
#2 Max flavor: To take the dressing up a notch, add a pinch of garlic powder and use celery salt. Also, toast the sesame seeds until golden.
#3 Sweet Sugar Free Coleslaw dressing: Many people like a hint of sweetness in the dressing. I recommend ½ tablespoon of allulose or 1 teaspoon powdered sweetener of your choice.
Variations
Sour cream works in place of the yogurt. For a dairy free version, use plain coconut yogurt.
Coleslaw with mayo: Sometimes, I like a classic Keto coleslaw with homemade keto mayonnaise. I make my own because most ready-made mayo is not keto-friendly.
Recipe FAQs
Shop-bought coleslaw is not keto friendly. The problem is the dressing, which contains vegetable oils and even sugar. But, my slaw recipe is sugar free and keto friendly.
A portion of regular coleslaw can contain around 15 grams of net carbs per 100 grams. My low carb coleslaw recipe has only 4.6g net carbs per serving.
Of course. Carrots are higher in carbs than cabbage. Without the carrots, the net carbs reduce to 3.6g per serving.
Serve With
Sugar free coleslaw is a great side to so many dishes. Since this slaw is without mayo, it is more like a proper salad rather than a fast food side. It works with any protein, from steak to chicken and even fish or seafood.
- Chicken: Try it with Keto Chicken Wings, my Keto Chicken Pot Pie or keto lemon chicken.
- Pork or beef: It's delicious as a side to my pork meatballs, the German pork knuckle and to beef roll-ups.
- Fish and seafood: We love it with my baked shrimp and this keto salmon recipe.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Mix well before using in case the yogurt dressing separates.
The recipe is not suitable for freezing.
More Keto Cabbage Recipes
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Recipe
Keto Coleslaw (No Mayo, Sugar Free)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 cup red cabbage shredded (70g)
- 2 cups white cabbage shredded (140g)
- 1 medium carrot peeled (60g)
- 2 scallions green tops only, finely sliced (15g)
- ⅛ cup fresh parsley finely chopped (15g)
- 1 tablespoon sesame seeds toast for extra flavor
Dressing
- ⅓ cup Greek yogurt 80g
- 1 teaspoon extra virgin olive oil
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon cracked black pepper
- 1 tablespoon fresh dill chopped (4g)
Instructions
- 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.
- Combine the cabbage, carrot, spring onion and parsley in a large mixing bowl.
- In a clean bowl, mix all the dressing ingredients.
- Add the dressing and the sesame seeds to the coleslaw and toss to combine.
Ava
I don't like mayo so this is an absolute game changer for me!! Thank you xx
Caroline Mckenzie
Hi, how long does this keep for? Looks delicious by the way 🙂
Katrin Nürnberger
It stays fresh in the fridge for up to 3 days.
CAROLINE
What exactly did you use to cut your vegetables? I know you give options but I love the ways your veg. looks in photos. Thanks!!
Katrin Nürnberger
I used a mandoline and a julienne peeler.
Liz Gray
Hi does anyone know if we can eat oatmeal on Keto? Thanks! Liz
Katrin Nürnberger
Not "real" oatmeal - I have a post for Keto oatmeal!
Jo
Absolutely love this recipe. Made it twice already!