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A close-up shot of the completed Keto Coleslaw in a large glass mixing bowl on a white marble cooktop. The creamy dressing has evenly coated the vibrant shredded vegetables, with a sprig of fresh parsley garnishing the top, ready to be served.

Low Carb Keto Coleslaw Recipe

This Low Carb Keto Coleslaw is a crunchy, creamy side dish with fresh veggies and a tangy dressing. Perfect for keto diets, it’s quick, easy, and delicious. Enjoy it with grilled meats!
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Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American, keto
Servings 6
Calories 61 kcal

Equipment

  • Sharp knife or vegetable chopper
  • Grater (for shredding carrot)
  • Mixing bowl
  • Spoon or whisk for dressing

Ingredients
  

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

For the keto coleslaw dressing:

  • 1/2 cup mayonnaise:
  • 1 tablespoon keto maple syrup optional
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 2 teaspoon horseradish cream optional

Instructions
 

  • Finely chop the green and red cabbage.
    A close-up shot of a wooden cutting board on a white marble cooktop, showcasing finely chopped green and red cabbage neatly arranged in separate piles. A sharp chef’s knife is positioned beside the cabbage, prepared for additional chopping.
  • Shred the carrot and chop the green onions.
    A close-up shot of the same wooden cutting board on a white marble cooktop, now with a small pile of freshly shredded carrot and chopped green onions placed beside the chopped cabbage. A box grater with carrot shavings is seen in the background.
  • In a mixing bowl, combine the cabbage, carrot, and green onions.
    A close-up shot of a large glass mixing bowl placed on a white marble cooktop, filled with the chopped green and red cabbage, shredded carrot, and chopped green onions. A wooden spoon rests partially submerged in the colorful mixture, ready to stir.
  • In a separate bowl, mix together mayonnaise, lemon juice, Dijon mustard, and optional horseradish cream.
    A close-up shot of a small glass bowl on a white marble cooktop, containing mayonnaise, lemon juice, Dijon mustard, and horseradish cream. A metal whisk is mid-motion, blending the ingredients together to form the creamy keto coleslaw dressing.
  • If desired, add keto maple syrup to the dressing.
    A close-up shot of the small glass bowl on the white marble cooktop, as keto maple syrup is drizzled in. The whisk is still mixing, creating a smooth, glossy dressing that is well-blended.
  • Pour the dressing over the cabbage mixture and toss until well combined.
    A close-up shot of the large glass mixing bowl on a white marble cooktop, with the freshly made dressing being poured over the colorful coleslaw mixture. A wooden spoon is mid-motion, tossing everything together to coat the vegetables evenly.
  • Adjust seasoning to taste, adding salt or pepper as needed.
  • Serve immediately or refrigerate for an hour to let the flavors meld.
    A close-up shot of the completed Keto Coleslaw in a large glass mixing bowl on a white marble cooktop. The creamy dressing has evenly coated the vibrant shredded vegetables, with a sprig of fresh parsley garnishing the top, ready to be served.