Keto Coleslaw
A deliciously refreshing and crunchy keto coleslaw perfect for grilling season and low-carb meals.
Ingredients
Vegetables
- 12 ounces green cabbage, thinly sliced For the base of the coleslaw.
- 6 ounces red cabbage, thinly sliced Adds color and flavor.
- 2 pieces scallions, thinly sliced For additional crunch and flavor.
- 1/4 cup fresh parsley, chopped Can be substituted with cilantro.
Dressing
- 1/3 cup low carb mayonnaise Can be substituted with another keto-friendly version.
- 2 tablespoons sour cream Adds creaminess.
- 2 teaspoons apple cider vinegar Balances the flavors.
- 2 teaspoons lemon juice For acidity.
- 1/4 teaspoon garlic powder Enhances flavor.
- 1/4 teaspoon salt Adjust to taste.
- Pinch pepper Adjust to taste.
Instructions
Preparation
- In a large mixing bowl, combine the green and red cabbages, scallions, and parsley. Toss them together and set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, garlic powder, salt, and pepper until smooth.
- Pour half of the dressing over the salad and mix well. Add more dressing gradually until you reach your desired flavor and creaminess.
- Taste the coleslaw and adjust the seasoning with additional salt and pepper if needed.
- Serve immediately, or chill in the refrigerator briefly for better flavor development.
Notes
Keto coleslaw is best enjoyed chilled, making it an excellent side dish for grilled meats or as a topping for lettuce wraps. To store leftovers, place them in an airtight container and consume within three days.