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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
Servings: 6
Course: Side Dish
Cuisine: American, keto
Calories: 61
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Adjust seasoning to taste, adding salt or pepper as needed.
  8. 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.