Looking for a simple no-bake side dish that takes only 10 minutes to prepare? Our Low Carb Keto Coleslaw is a flavorful side that pairs well with just about everything! We’ve used our family’s favorite coleslaw recipe (stored in our collective memories) and put fingers to the keyboard to share our recipe with you.
You’ve likely sampled many coleslaw recipes over the years and have distinct preferences – sweet or tangy, heavy or light on the mayo, etc. Our recipe is a crunchy, tangy mix of shredded cabbages and dill pickles, tossed with a dressing of mayo, mustard, and pickle juice, with just the right proportions of spices. The Robach family LOVES pickles, but realize that some of you aren’t fans. Scroll down to find ideas for a pickle-free version. A one cup serving is only 3 net grams of carbs, making this side a perfect keto or low carb choice! We also love to serve our coleslaw next to savory meats like slow-cooked beef or pork.
HOW TO MAKE OUR KETO LOW CARB COLESLAW RECIPE
Shredded, Bagged Coleslaw Mix – We use a combination mix of shredded green and purple cabbage with a touch of shredded carrot, creating an inviting spectrum of color! It’s a huge time-saver, but if you prefer to shred cabbage yourself, cut the cabbage(s) into quarters and remove the core with a sharp knife. Slice the cabbage into very thin slices cut to size, or use your food processor to shred approximately 16 ounces total.
Chopped Dill Pickles – Our favorite brand is Claussen.
Mayonnaise – Any variety will work well.
Mustard – We use yellow mustard, but you can switch it out for a spicier mustard if desired.
Pickle Juice – Adds additional zing.
Seasoned Salt – We use Lawry’s. Replace it with your favorite seasoned salt, or mix of spices.
Ground Black Pepper – Fresh is always best.
Celery Seed – Adds the flavor of celery in a jiffy.
INSTRUCTIONS FOR MAKING OUR COLESLAW RECIPE
Place: 16 ounces of shredded, bagged coleslaw mix into a large mixing bowl. Add chopped dill pickle.
Whisk: Mayonnaise, mustard, pickle juice, seasoned salt, pepper, and celery seed into a small mixing bowl.
Combine: Dressing into the coleslaw and chopped pickle. Toss to mix.
Cover and Refrigerate: For a minimum of 1 hour to allow flavors to develop. Stir before serving. If desired, garnish with fresh dill.
HOW TO STORE THIS LOW CARB COLESLAW RECIPE
Store covered in refrigerator for 3-5 days.
CAN I MAKE THIS RECIPE AHEAD OF TIME?
Absolutely! Keep the bagged coleslaw mix unopened. Chop the pickles and store separately in a plastic baggie or small covered container. Mix together the ingredients in the dressing and store in a separate airtight container. Refrigerate all three components. The day of, or the night before serving, mix together the coleslaw mix, chopped pickles and dressing, and place in the refrigerator until serving. We find overnight allows for maximum flavor development, but we also recognize that’s not always convenient when you have to get dinner on the table ASAP! Either way, you’ll enjoy the fresh and lively flavors of this coleslaw recipe.
TO SWEETEN OR NOT TO SWEETEN
My mother always sprinkled in granulated sugar into the mix, but the addition of white sugar adds 13 carbs per tablespoon! If you love your coleslaw a little on the sweet side but without the additional carbs, start by whisking in a teaspoon or two (or three) of powdered sugar-free sweetener (truvia or Swerve confectioners our favs) into the dressing, until you’ve reached your desired level of sweetness.
VARIATIONS TO OUR KETO COLESLAW RECIPE
For a scant addition of carbs (close to zero per serving), add 1/2 cup of green onion or a tablespoon or two of chopped chives.
Use bagged broccoli slaw in place of cabbage slaw.
Switch out the yellow mustard for a spicy version of mustard for zero additional carbs.
Exchange the seasoned salt for a mixture of your favorite spices.
CAN I MAKE THIS LOW CARB COLESLAW WITHOUT THE PICKLES?
Yes! Cut out the chopped pickles entirely, or replace with chopped celery, cucumber, broccoli or your favorite low carb veggie. Add apple cider or red wine vinegar in place of pickle juice.
MEALS THAT PAIR PERFECTLY WITH OUR COLESLAW
Easy Low Carb Keto Dill Pickle Coleslaw
- 1 Large bowl
- 1 Small bowl
- Large knife
- 16 oz Shredded, bagged coleslaw mix
- 1 cup Chopped dill pickles
- ½ cup Mayonnaise
- 1 tbsp Mustard
- 2 tbsp Pickle juice
- 1 tsp Seasoned salt
- ½ tsp Ground black pepper
- 1 tsp Celery seed
- Fresh dill for garnish (optional)
- In a large bowl, place shredded coleslaw mix and chopped dill pickles.
- In a small bowl, whisk together mayonnaise, mustard, seasoned salt, black pepper, celery seed, and pickle juice until smooth.
- Pour the dressing into the coleslaw and pickle mixture. Toss to combine.
- Place covered in refrigerator for at least 1 hour (overnight best) to allow maximum flavor development. Mix well before serving. Garnish with fresh dill (optional).