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Rich and Creamy Keto Coleslaw

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.

Overhead image of rich and creamy keto coleslaw all mixed up in a large serving bowl with a spoon.

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.

Image of pouring the creamy sauce into bowl with the rest of the low carb coleslaw ingredients.

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.
Overhead image of the keto coleslaw ingredients all separated out in a large serving bowl before mixing everything up. Broccoli, purple and green cabbage, jicama and the sauce.

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:

Pulled pork is another personal favorite to go with coleslaw. This simple slow cooker pulled pork is our go-to recipe.

Close up angled image of the low carb coleslaw all mixed up in a serving bowl.

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!


Vertical image with text overlay at the top. Close up image of the keto coleslaw all mixed up in a bowl.

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Vertical split image with text overlay in the middle. Top image of keto coleslaw ingredients in a bowl before being mixed up. Bottom image of everything all mixed up in a bowl with a serving spoon.

Rich and Creamy Keto Coleslaw

5 from 1 vote
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad, Side Dish
Servings: 12 (approx 1 cup per serving)
Calories: 153kcal
A creamy low carb coleslaw with only 7 ingredients! A simple homemade keto coleslaw dressing pairs with crunchy cabbage, broccoli and jicama.
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Ingredients

For the sauce:

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)
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Instructions 

  • 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.

Notes

  • 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

Nutrition (per serving)

Calories: 153kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Fiber: 3g
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
Rich and Creamy Keto ColeslawRich and Creamy Keto Coleslaw

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