A creamy and savory low carb coleslaw with only 7 ingredients! A simple homemade keto coleslaw dressing made with mayo and seasonings pairs perfectly with crunchy cabbage, broccoli and jicama.
A Simple Keto Coleslaw Dressing
There are two different types of coleslaw in my book. A light and tangy coleslaw with a vinegar based sauce and a rich and creamy coleslaw with a mayo based sauce. This recipe is definitely rich and creamy!
Here are the details on the sauce:
- Mayo – The main base for the sauce to make it rich and creamy. Make sure you are using a mayonnaise without any added sugar to keep it low carb. Or you can make your own using this Avocado Oil Mayo recipe.
- Apple cider vinegar – A small amount of vinegar balances out the sauce and thins it out so it can completely coat all the crunchy veggies.
- Ground celery seed – This one may sound a little weird but trust me – it’s delicious! This is not the most common spice, but can easily be found in most stores.
- Smoked paprika – Adds just a hint of smoky flavor that is perfect for this rich and creamy sauce.
That’s it! Just mix all of the ingredients together in a small bowl or jar and pour it all over the coleslaw veggies.
Looking for more? Check out all of our low carb side dish recipes.
The other ingredients in this easy homemade coleslaw
- Cabbage – Obviously the main ingredient, and I prefer a mix of red and green cabbage for taste and color. But go ahead and use whatever you have or feel free to use a pre-cut mixed bag of cabbage to save time.
- Broccoli – A low carb veggie that adds more crunch and texture. Broccoli is a surprisingly perfect coleslaw ingredient.
- Jicama – It may sound unusual, but some small chunks of jicama add some crunch and a little hint of sweetness! Don’t be afraid of this unique veggie, here is a video showing how to peel jicama.
Is this a good make ahead recipe?
Yes! The flavors actually increase and meld together after sitting in the fridge overnight. You can also prep the sauce and veggies and store them in separate containers if you are prepping over the weekend of for a party.
Just mix the sauce and veggies together at least an hour before serving (ideally 24 hours). This coleslaw will last about 5-7 days in the fridge.
What to serve with low carb coleslaw
I personally love anything grilled with my coleslaw, here are some options:
- EASY GRILLED CHICKEN DRUMSTICKS
- QUICK AND EASY CARNE ASADA
- MEDITERRANEAN GRILLED CHICKEN
- BUNLESS BURGERS
Pulled pork is another personal favorite to go with coleslaw. This simple slow cooker pulled pork is our go-to recipe.
Your turn to try this sugar free coleslaw
It’s time for you to make some creamy coleslaw with bold and fresh flavors! If you try this recipe be sure to leave a comment below and let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood, we love to see what you’re cooking!
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Rich and Creamy Keto Coleslaw
For the sauce:
- 1 cup mayonnaise, (see recipe notes)
- 2 tbsp apple cider vinegar
- 1 tsp ground celery seed
- 1/2 tsp smoked paprika
For the rest:
- 6 cups shredded red and green cabbage, (a pre-mixed 16 oz bag will work)
- 3 cups broccoli florets
- 2 cups jicama, peeled and matchstick cut
- Salt and pepper, to taste
- 2 tbsp diced chives, (optional topping)
- Shred cabbage with a food processor or hand grater, or simply chop it into small strips. Cut broccoli into florets and prepare jicama as noted. Place veggies into a large bowl.
- To prepare the sauce, add all of the sauce ingredients to a bowl or jar and mix well.
- Add the sauce to the coleslaw ingredients and mix well.
- Taste and season with salt and pepper as needed. Topped with diced chives if desired and refrigerate until ready to serve.
- You can easily make homemade mayonnaise using our avocado oil mayonnaise recipe.
- Nutrition details are per serving and an estimate provided for those following a Ketogenic or low-carb diet. The nutrition amounts do not include optional topping items for this recipe. See our full nutrition information disclosure here.
Love this recipe, I make it lot during the summer months as it’s easy and super healthy. I have been craving it so I made it as tonight’s side dish to pair with another amazing recipe of yours, the Korean BBQ Chicken.
Love that combo! So glad you enjoyed both recipes! 🙂