Crunchy, creamy, and cool, coleslaw is the perfect Summertime side for potlucks, picnics and barbecues. This 5-ingredient recipe is a snap to make. A hint of sesame oil gives it a unique sweet-smoky flavor your friends and family will love.
Summertime barbecues and coleslaw are a match made in heaven. They go together like pulled pork and well… coleslaw! So creamy and crunchy it’s the perfect side to serve with barbecue chicken, pork and brisket. Try it with juicy keto ribs, smoked beer can chicken, and baked cinnamon chicken.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
Is Coleslaw Keto?
Although coleslaw is made of cabbage, a great low carb vegetable, not all coleslaw is low carb or keto friendly. Most commercially made coleslaw and homemade coleslaw recipes contain a lot of sugar.
My low carb coleslaw recipe replaces sugar with a sugar free alternative. The result? A lightly sweet healthy coleslaw I know you’ll love.
It’s Easy to Make Coleslaw Sugar Free
The appeal of a good coleslaw recipe is the interplay of crunchy and creamy textures with sweet and tangy flavors.
This healthy coleslaw recipe has only 5 ingredients so it not only tastes great, but it’s super easy to make. Choose a good mayonnaise, one without added sugar, and your favorite keto sweetener to make the sugar free coleslaw dressing.
White vinegar has a clean taste which is why I use it over cider vinegar and red wine vinegar in this recipe. Sesame oil is my secret weapon and makes it extra special.
NOTE: You can make your own keto mayo with 1 large egg and 1 cup of light olive oil or avocado oil, and 1 tbsp of lemon juice or vinegar. Add additional seasoning per your taste. OR choose a good sugar free brand like Chosen Foods Keto Mayo, which I found at Costco.
How to Make Keto Coleslaw
This keto coleslaw is a snap to make. Just add the mayonnaise, sugar free sweetener, sesame oil, and white vinegar to a bowl and give it a good whisk. Then pour it over the shredded cabbage and mix. That’s it! Serve this delicious low carb side at picnics or potlucks and watch it disappear.
To make coleslaw ahead of time, mix the dressing ingredients together, cover and refrigerate for up to two days. Coleslaw is best if mixed just before serving or a few hours ahead of serving. It gets a little soggy after a few days in the fridge.
This coleslaw recipe is delicious as is, but experiment with its texture, flavor and color by adding:
- Purple cabbage
- Red onion
- Diced green apple
- Shredded carrots
If you decide to add any extra vegetables, I recommend grating or shredding them so their consistency matches the shredded cabbage base.
Additional Ideas for Keto Coleslaw
- Ranch Coleslaw – ¾ cup good ranch dressing and ¼ cup sour cream
- Blue Cheese Coleslaw – ¾ cup blue cheese dressing and ¼ cup sour cream
- Oil and Vinegar Coleslaw – ½ cup of your favorite Italian oil and vinegar dressing
- Coleslaw with Warm Bacon Fat Dressing (use the dressing in this recipe)
- 10 oz Bag Angel Hair Coleslaw (or finely shredded green cabbage)
- 1 cup mayonnaise
- 1/4 cup sugar-free powdered sugar (Sukrin Melis, Swerve, Lakanto, Besti)
- 3 tbsp white vinegar
- 1 tsp toasted sesame oil
Mix the dressing together. Taste to adjust flavors per you.
Add 3/4 of the dressing to the angel hair slaw and toss. Add more as needed. Best if eaten within a few hours.
To Make Ahead: Mix the dressing, cover and refrigerate up to 2 days. Dress the cabbage just before serving.
Serves 6 people at 1.68 g NET CARBS per serving.