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a coleslaw with red cabbage, white cabbage, carrots and herbs on a plate

Low Carb Keto Coleslaw (No Mayo)

Katrin Nürnberger from sugarfreelondoner.com
Here's a healthy coleslaw recipe with a twist! It's the yogurt dressing with fresh herbs that take this simple side salad to the next level. Check the post for plenty of variations!
Course Salad, Side Dish
Cuisine British
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 67kcal


  • 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)
  • cup fresh parsley finely chopped (15g)
  • 1 tbsp sesame seeds


  • cup unsweetened Greek yoghurt
  • 1 tsp extra virgin olive oil
  • 1 tsp lemon juice
  • tsp salt
  • tsp cracked black pepper
  • 1 tbsp fresh dill chopped (4g)


  • 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.


For a nuttier taste, option to dry fry the sesame seeds in a non stick pan over a medium flame for 3 - 5 minutes until golden brown. Allow to cool before stirring through the coleslaw.
Option to add a pinch of garlic powder or celery salt to the dressing, especially if you like garlic!
Net Carbs per portion: 4.6g
Note - if you leave out the carrot, the net carb amount reduces by 1g net carbs per portion to 3.6g net carbs.
Storage: Fridge in an airtight container for up to 3 days


Serving: 1cup | Calories: 67kcal | Total Carbohydrates: 6.8g | Protein: 3.3g | Fat: 3.4g | Saturated Fat: 1g | Fiber: 2.2g | Sugar: 3.5g