The best creamy coleslaw is quick and simple to make with just a few everyday ingredients. It’s a perfect side for barbecues, parties, potlucks, or an easy weeknight meal, and this version is low carb and keto-friendly without sacrificing flavor.
You’ll be surprised how much like traditional coleslaw this low-carb version tastes — creamy, slightly sweet, and perfectly crunchy.
Coleslaw is a summer staple — light, cool, and fast to prepare. Like deviled eggs or tomato basil bruschetta, it often shows up at cookouts, family gatherings, and celebrations. This recipe keeps sugar to a minimum so you can enjoy the classic creamy-sweet taste without the extra carbs. Gather your ingredients and let’s make coleslaw.
What ingredients are in creamy coleslaw?
All ingredients are commonly available at grocery stores. Below is a quick description and suggested substitutes.
- Coleslaw mix: Prepackaged 14 oz bags in the produce section usually contain shredded green cabbage, red cabbage, and carrots. You can substitute by thinly slicing a small head of cabbage and shredding one carrot.
- Green onions: Provide a mild onion flavor. Swap in diced red onion if you prefer a stronger bite.
- Mayonnaise: Use your favorite mayo. Homemade mayonnaise works well; look for varieties without added sugar.
- Vinegar: Apple cider, red wine, or white vinegar all work — choose what you have on hand.
- Coconut sugar: Optional. It adds a touch of sweetness and about 1 carb per serving. To keep carbs lower, use a no-carb sweetener like monk fruit.
- Salt and pepper: Season to taste. See the tips below about adding salt when making the slaw ahead of time.
How do you make it?
To prepare creamy coleslaw, whisk the dressing ingredients together in a bowl. If you aren’t using a prepackaged mix, thinly slice the cabbage and shred the carrot, then chop the green onions.
Combine the chopped vegetables with the dressing and toss thoroughly with a spatula so everything is evenly coated. The coleslaw is fine to serve immediately, but it develops better flavor and texture after chilling in the refrigerator for at least 2 hours.
Tips for success
You can make coleslaw up to 3 days in advance. If preparing ahead, omit the salt until just before serving to avoid drawing excess moisture from the vegetables. Salt causes the cabbage and carrots to release water over time, which can make the slaw watery. Alternatively, leave the salt out and let guests season to taste.
More easy side dishes
Try other simple, flavorful sides like low carb broccoli salad or Greek cauliflower rice for more low-carb options that pair well with this coleslaw.
Low Carb Creamy Coleslaw
Amy Duska
Ingredients
- 14 oz. coleslaw mix see notes
- ½ cup mayonnaise
- 4 green onions
- salt
- pepper
- 1 tablespoon coconut sugar or use monk fruit to reduce 1 carb per serving
Instructions
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Whisk the dressing ingredients together in a bowl. Chop the green onions and, if not using a prepackaged mix, thinly slice the cabbage and shred the carrot.
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Add the chopped green onions and coleslaw mix to the dressing. Toss with a spatula until the vegetables are evenly coated.
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Serve immediately or chill for at least 2 hours for best flavor. Store covered in the refrigerator for 3–4 days.
Notes
- A prepackaged coleslaw mix can be replaced with a thinly sliced small head of cabbage and one shredded carrot.
- If making the coleslaw ahead of time, omit salt in the initial mixing and add it just before serving to prevent excess water from forming.