This super easy low carb cole slaw has just the right amount of sweet, spice and crunch to satisfy any summer salad craving! Perfect for your next BBQ.

Low Carb Cole Slaw Recipe

Super Easy!

One thing I crave like crazy on this low carb lifestyle is crunch. Our low carb cole slaw is absolutely perfect for taming the crunchy food craving.  It is very easy to make and can be customized to include your choice of veggies. I could use this low carb cole slaw dressing on everything!

Be sure to try our homemade Low Carb BBQ sauce with pulled pork on our Keto Fathead Slider Rolls. Both of those recipes are listed below. Enjoy!

Here is how to make our

Low Carb Cole Slaw

Makes 8-10 servings.  Serving size ¼ cup.  There are 7 net carbs per serving, as opposed to 28 in traditional cole slaw.

• ¼ cup Apple Cider Vinegar
• 1 tablespoon Pyure sweetener, or your choice
• ¼ cup Sour Cream
• 1 cup Mayonnaise, Avocado mayo works great!
• 1 teaspoon Onion Powder
• 1 teaspoon Celery seasoning
• ½ teaspoon Pink Himalayan Salt
• ½ teaspoon Black Pepper
• 1 teaspoon Spicy Brown Mustard (optional) Gives a GREAT kick!
• ¾ cup each green and red cabbage, shredded
• ½ cup radishes, julienned or chopped
• 1 sprig of green onion, chopped

Instructions

In a bowl, stir together sweetener and vinegar until dissolved.

Add remaining dressing ingredients and mix well.

Fold in veggies.  Cover and refrigerate for at least 15 minutes before serving.

 

This low carb cole slaw pairs perfectly with our

Low Carb BBQ Sauce and Keto Fathead Rolls.   Go ahead, make pulled pork or chicken!

Yield: 6 servings

Low Carb Cole Slaw Recipe- Super Easy!

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 This super easy low carb cole slaw has just the right amount of sweet, spice and crunch to satisfy any summer salad craving! Perfect for your next BBQ.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• ¼ cup Apple Cider Vinegar
• 1 tablespoon Pyure sweetener, or your choice
• ¼ cup Sour Cream
• 1 cup Mayonnaise, Avocado mayo works great!
• 1 teaspoon Onion Powder
• 1 teaspoon Celery seasoning
• ½ teaspoon Pink Himalayan Salt
• ½ teaspoon Black Pepper
• 1 teaspoon Spicy Brown Mustard, optional Gives a GREAT kick!
• ¾ cup each green and red cabbage, shredded
• ½ cup radishes, julienned or chopped
• 1 sprig of green onion, chopped

Instructions

1. In a bowl, stir together sweetener and vinegar until dissolved.
2. Add remaining dressing ingredients and mix well.
3. Fold in veggies. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 200

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