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Low Carb Keto Coleslaw

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 143kcal

Ingredients

Dressing:

  • 2 Tablespoon Onion finely grated
  • 2 1/2 Tablespoons Granular Swerve or Lakanto (note 1)
  • 1/2 Cup Mayonnaise (note 2)
  • 1/4 Cup Heavy Cream
  • 1 1/2 Tablespoons White Vinegar
  • 2 1/2 Tablespoons Dill Pickle Juice (note 3)
  • 1/2 Teaspoon Kosher Salt
  • 1/8 Teaspoon Black Pepper

Salad:

  • 8-10 Cups Cabbage shredded (about 1/2 medium head) I use a combo of red and green
  • 1 Carrots shredded
US Customary - Metric

Instructions

  • Dressing. Use a box grater to grate the onion (2 tablespoon). Place in a small bowl, along with all other dressing ingredients, and whisk to combine.
  • Toss + chill. In a large bowl, combine 8 cups of shredded cabbage and carrot (1). Pour dressing over the top and toss to combine. If you like a less saucey coleslaw, add the 2 additional cups of cabbage. Taste, and adjust seasoning to your liking. Store in the fridge for at least 2 hours before serving, and enjoy!

Notes

  1. Sweetener. I use Lakanto or Swerve. Feel free to use whatever sweetener you prefer. Know that these products are equally as sweet as sugar. If subbing in allulose or erythritol, they're 70% as sweet.
  2. Not a fan of mayo? Low carb greek yogurt can be used in its place (although yogurt is higher in carbs).
  3. It's important to grab DILL pickles, as sweet pickle juice contains carbs.
  4. Nutritional information is based on 1 serving, which is about 1 cup:

Nutrition

Calories: 143kcal | Total Carbohydrates: 5g | Protein: 1g | Fat: 13g | Sodium: 249mg | Fiber: 2g | Sugar: 3g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com