This delicious keto coleslaw recipe is made with avocado mayo for a wholesome no added sugar side dish. Enjoy a refreshing and creamy coleslaw that everyone will love!
With summer upon us, it’s picnic and barbecue time! And that means it’s time for coleslaw.
But, when you’re gluten-free and low carb, finding side dishes that fit your dietary needs can be a challenge.
Luckily, you don’t have to skip the coleslaw anymore.
With this delicious keto coleslaw recipe, you can indulge in a guilt-free, healthy side dish that’s satisfying for any occasion.
Control the ingredients and avoid hidden sugars
Store-bought coleslaw can be loaded with sugar. So why not make it at home?
You can control the ingredients for a guilt-free, healthier side dish that everyone at your table will love.
What makes this coleslaw recipe special? Sugar-free avocado mayo.
It’s creamy, delicious, and adds a wholesome twist to traditional coleslaw.
If you don’t count salt and pepper, this incredibly easy-to-make recipe has only two ingredients.
Ingredients
- Cabbage
- Avocado mayo
Can I use regular mayonnaise instead of avocado mayo in this recipe?
Certainly, regular mayonnaise can be used. Mayonnaise has very little carbs, but we need to watch out for hidden sugar.
I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen.
As stated on the label, there are just five real-food ingredients: pure avocado oil, organic eggs, organic vinegar, sea salt and rosemary extract. Perfect dressing ingredients.
Is avocado mayo hard to find? Where can I buy it?
Avocado mayo has become pretty popular and can usually be found in well-stocked grocery stores or health food stores.
Is cabbage good for you?
You bet it is. In addition to being a good source of potassium, folate, and vitamin K, it can also boost your body’s natural defenses against disease. Read more here.
How to core your cabbage
First, remove the thick outer leaves of your cabbage. Then, with a chef’s knife, cut your cabbage in half lengthwise, all the way through the core. Next, you’ll need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage and remove it. Now you’re ready to slice it.
Store the extra half: You can wrap the unused half tightly in plastic wrap or in a plastic bag, making sure to push all the air out. Store it in your fridge in the crisper drawer.
Let me show you how easy it is to make this keto coleslaw.
Instructions
*Free printable recipe card is available at the end of the post.
I like to shred my cabbage into small pieces. The easiest way to do this is in the food processor fitted with the shredding attachment. Zip, zip, and it’s done.
If you prefer your coleslaw thinly sliced, you can use the slicing attachment.
Don’t have a food processor or just don’t feel like taking it out? For slicing thin strips, this mandoline also works. Or just chop or slice your cabbage by hand with a sharp chef’s knife.
Next, transfer the cut cabbage to a large mixing bowl and mix in your mayo. Fold it all over until your cabbage is covered.
And that’s it. Easy peasy. Healthy, creamy keto coleslaw.
I love the simple taste of this coleslaw. If you’d like to add salt and pepper, taste the coleslaw first and then add as needed.
It’s good to eat right away or you can cover and chill the bowl of coleslaw in the fridge to marinate until you’re ready to serve. As the mixture sits, the cabbage will release some water. Stir it up and then serve.
Pro tips and recipe notes
- I love this creamy recipe. If you like a bit of vinegar for a tangy flavor, go ahead and add it to enhance the taste. But only add a tiny bit. Seriously, I added way too much apple cider vinegar one time, and I had to throw the whole batch out. Bleh. So just a small amount to taste.
-
What else could you add to your coleslaw mix?
lemon juice
shredded carrots
red or white onions
chives
your favorite sweetener
garlic
or a little dry mustard?
How about chopped pickles
celery
or peppers if you like crunchiness. It’s up to you.
- Can you use red cabbage? Yes, or you can go with half red cabbage and half green.
- If you want to take a short cut, you can usually find a bag of cabbage already sliced or shredded in the grocery store.
- Your coleslaw will keep for 3-5 days in your fridge. It’s a convenient make-ahead side dish for busy days or upcoming gatherings.
Go ahead. Have a taste and let me know what you think.
Make the most of summer with this nourishing creamy side dish. It’s a tasty coleslaw that’s so easy to make.
And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!
More picnic and barbecue recipes
Sparkling Raspberry Lemonade Pressé: Pour sparkling raspberry lemonade pressé over ice on a hot, summer afternoon. Mixed with chilled, lightly sparkling water, it makes a wonderfully refreshing drink.
Frozen Strawberry Protein Pops – With just six nourishing ingredients, these gluten free low carb frozen protein pops are the perfect guilt free poolside or post-workout snack.
Healthier Potato Salad: Follow my tips to reduce the Glycemic Index of your potatoes and then by tossing them with a lemon vinaigrette, you can make a delicious bacon and potato salad that will be healthier for everyone.
Barbecued Spareribs: This is the best gluten free barbecued spareribs recipe. Promise. And it’s paleo, whole 30 compliant, dairy free, and keto friendly with zero carbs!
Chicken Wings: These delicious naked gluten free chicken wings have no batter or breading on them. So they fit right into the keto way of eating.
How to make super-nutritious sauerkraut: You’re going to love this sauerkraut. There’s nothing like the taste of homemade.
Surówka: This is a a Polish sauerkraut, carrot and apple salad that’s healthy and delicious.
Watch how to make it
Keto Low Carb Coleslaw With Sugar Free Dressing
Ingredients
- 1/2 of a cabbage about 1 1/2 pounds
- 3/4 cups avocado mayo
Instructions
- Core and shred you cabbage. Then transfer your cabbage to a large mixing bowl.
- Mix in your mayo. Fold it all over until your cabbage is covered.
- It's good to eat right away or cover and chill it in the fridge to marinate about 1 hour or until you're ready to serve. As the mixture sits, the cabbage will release some water. Stir it up and serve.
Notes
- How to core your cabbage:
First, remove the thick outer leaves of your cabbage. Then, with a chef’s knife, cut your cabbage in half lengthwise, all the way through the core.
Next, you’ll need to remove the triangular core. To do this, cut into the core at an angle where the stem meets the leaves of the cabbage and remove it. Now you’re ready to slice it.
Store the extra half: You can wrap the unused half tightly in plastic wrap or in a plastic bag, making sure to push all the air out. Store it in your fridge in the crisper drawer.
Don’t have a food processor or just don’t feel like taking it out? This mandoline also works for slicing thin strips. Or just chop or slice your cabbage by hand with a sharp chef’s knife.
- I love this creamy recipe. If you like a bit of vinegar, go ahead and add it. But only add a tiny bit. Seriously, I added way too much apple cider vinegar one time and I had to throw the whole batch out. Bleh. So just a small amount to taste.
- What else will you add to your coleslaw mix? Lemon juice? Shredded carrots? Red or white onions? Chives? Your favorite sweetener or garlic or a little dry mustard? How about chopped pickles, celery, or peppers if you like crunchiness? It's up to you.
- Can you use red cabbage? Yes you can or go with half red cabbage and half green.
- If you want to take a shortcut, you can usually buy cole slaw mix already sliced in the store.
- Your coleslaw will keep for 3-5 days in your fridge.
Nutrition
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Keto Connect says
Learned some new stuff with very detailed information.
Barbara Bianchi says
Hi there,
I’m glad to hear that. And thanks for the stars!