Super Simple Keto Coleslaw

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This is my go-to recipe for simple, delicious coleslaw.

That said, if you like your coleslaw a bit fancier, you could easily jazz this up by adding some chopped herbs, toasted seeds, crushed walnuts or even sliced strawberries for a hit of summer sweetness.

This low-carb coleslaw recipe is quick, easy to make and you'll only need a few common ingredients. This easy coleslaw is such a lifesaver for those busy weeknight dinners, especially if you need a quick side to serve with your keto dinner!

Our favorite way to serve this coleslaw is as a side with keto burgers, especially if you serve them bunless.

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If you're using ready-made coleslaw mix, make sure to avoid products that already include dressing. Instead we are using mayonnaise made with healthy fats like avocado oil, walnut oil or light tasting olive oil.

What Is Coleslaw Mix and How To Make It

Store-bought coleslaw mix is made with just two to three ingredients: white and/or green cabbage, red cabbage and carrot. If you have an extra 5 minutes, or you can't find ready-made coleslaw mix, you can make your own by using simple low-carb vegetables.

To make your own coleslaw mix, you'll need:

• Cabbage. You'll need about 6 cups (420 g/ 14.8 oz) to make 8 side salad servings. You can use just white cabbage or use a combination of shredded green, white, and red (purple) cabbage.
• Carrot. To keep this recipe low in carbs, you should only use one medium shredded carrot (about 85 g/ 3 oz).

That's it, homemade coleslaw mix made with just two ingredients!

Hands-on 5 minutes Overall 5 minutes

Nutritional values (per serving, about ³/₄ cup/ 85 g/ 3 oz)

Ingredients (makes 8 side servings, about 6 cups)

• 1 pack ready-made coleslaw mix (500 g/ 1.1 lb)
• ¹/₂ cup paleo mayonnaise (120 g/ 4.2 oz) - you can make your own mayonaisse
• 1 tbsp freshly squeezed lemon juice (15 ml)
• 2 tbsp apple cider vinegar (30 ml)
• 1 tbsp Dijon mustard (16 g/ 0.6 oz), or to taste
• sea salt and black pepper, to taste
• Optional: 1 tsp powdered Erythritol or Swerve, and/or small pinch of dried celery seeds

Instructions

1. To make the dressing, add the mayonnaise, vinegar, mustard, erythritol (optional) and seasonings to a jug and stir to combine.
   
2. Add the coleslaw mix to a large bowl.
   
   
3. Add the dressing and toss to combine.
   
   
4. Serve immediately. Store in a covered container in the fridge for up to three days. Tastes best after at east 2 hours in the fridge.

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