Seriously guys, low carb coleslaw is the most perfect, versatile and delicious side dish on this planet!
It’s creamy yet crunchy, sweet yet tangy, and healthy yet sinful. It tastes great with low carb fried chicken, and is delicious on top of a bunless burgers — plus, low carb coleslaw is one of the most delicious ways to sneak in the greens!
And now with this version, those of us sticking to low carb foods can enjoy it too! So if you’ve got ten minutes to spare, a bowl, and some cabbage, then this low carb coleslaw is for you!
Perhaps the most famous coleslaw recipe in the word is KFC coleslaw. So, in my attempt to keep this recipe close to this classic, I used my Mama’s KFC coleslaw recipe and swapped ingredients around until I came up with our very own low carb coleslaw KFC style!
carbs in coleslaw
True story: when I started low carb eating, I thought there were no carbs in coleslaw because mayo and cabbage are both low carb foods! Boy was I wrong.
Thanks to the sugar and cow’s milk used in traditional recipes, 1 cup of coleslaw has around 28.4 grams of carbs — which is more than some of you eat in a day!
Luckily for us, there are plenty of swaps we can make to turn this into our very own low carb coleslaw!
Low Carb Coleslaw Sugar Replacement
Instead of sugar, I used erythritol — a sugar substitute that I absolutely love. If you don’t have erythritol on hand, feel free to use whatever swap you fancy.
For those of you wondering, erythritol is a sugar alcohol extracted from corn — don’t worry, it doesn’t have the same, ahem…stomach discomfort… of other sugar alcohols.
It contains zero net carbs, not zero total carbs. According to the manufacture, the erythritol’s carbs don’t affect your blood sugar — my levels are fine after consuming it, but it’s always best to check your own (if this is something you monitor)!
As far as taste goes, I much prefer the taste of erythritol to stevia! Erythritol has a similar taste and mouthfeel to regular sugar, although I will mention that some experience a cooling sensation in the back of their throat after eating erythritol — similar to the effect of eating peppermint. That said, I find that in recipes (such as this low carb coleslaw) with very little erythritol and tons of flavor packed ingredients, it isn’t noticeable!
Low Carb Coleslaw Milk + Buttermilk Replacement
Cow’s milk and buttermilk are a sneaky way to load up on carbs without realizing it!
The great news is, there are plenty of low carb milk alternatives for these carb laden ingredients. For this low carb coleslaw, I used heavy cream — it adds a creamy texture that’s similar to buttermilk, but I think it’s even more delicious.
Additional low carb milk alternatives include almond milk, coconut milk or hempseed milk!
tips + tricks for perfect keto coleslaw
If time allows, I strongly suggest making this keto coleslaw the night before you plan to serve it. That gives the cabbage and dressing enough time to sync into one creamy bowl of deliciousness! This is one of those low carb recipes that definitely tastes better the next day.
For those who low carb meal prep, this dish doesn’t freeze well — I suggest only making as much as you’ll eat for the next few low carb meals.
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One other word of advice: read packaging carefully before you buy your cabbage. More than once, I’ve accidently grabbed angel hair iceberg lettuce, which is definitely, definitely not the same thing. Cabbage is crucial to get that crunchy flavor!
This sugar free coleslaw dressing is made of a few other low carb shopping list ingredients I haven’t touched on: lemon, mayonnaise, onion and vinegar. All of which play a vital role in making this ketogenic coleslaw as addictingly delicious as it is!
For those of you who don’t love mayo (I’m with you!) you can swap the mayo for low carb Greek yogurt, however the carbs in coleslaw with mayo will be lower than using Greek yogurt!
As you’ll find in this low carb coleslaw vinegar is a crucial ingredient. I used white vinegar, if you don’t have that, try making your low carb coleslaw apple cider vinegar instead!
In this low carb coleslaw lemon not only adds a delicious citrusy touch, but the acid this dish needs to become harmonious!
Favorite ways to eat this low carb coleslaw recipe
If you love this recipe as much as I do, I think you’ll find every excuse in the world to eat this low carb coleslaw. But if you’re looking for some inspiration, I’d suggest:
- Low carb side dish for your next BBQ
- Add a layer of this to your low carb hamburger buns before adding the burger
- Cover your low carb fried chicken with it
- Bring it to work with your BBQ leftovers! I love adding cut up brats and mixing it all together
Let the low carb coleslaw making begin! Can’t wait to hear what you all think of this recipe, I truly hope it adds a spark of joy to your next family BBQ. Let me know in the comments below what you think! Or any modifications you made. Enjoy!
Low Carb Coleslaw
- 2 Tablespoon Onion finely grated
- 2.5 Tablespoons Erythritol can substitute for your low carb sweetener of choice. Erythritol is 2 times sweeter than sugar
- 1/2 Cup Mayonnaise can use Greek yogurt, nutrition facts will change
- 1/4 Cup Heavy Cream
- 1 1/2 Tablespoons White Vinegar
- 2 1/2 Tablespoons Lemon Juice
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 18 Ounces Cabbage shredded. I used 2 - 9 oz bags
- Using a cheese grater, grate the onion.
- In a small bowl, whisk together all ingredients except the cabbage.
- Add cabbage to a large bowl.
- Pour the dressing over the cabbage and toss together.
- Store in the fridge, it’s even tastier the next day!
- Tastes even better the next day!
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