Keto Classic Vinegar Coleslaw
Elevate your summer gatherings with this vibrant and tangy Keto Classic Vinegar Coleslaw, a perfect low-carb twist on a timeless favorite. Featuring a crisp mix of green and red cabbage and julienned carrot, this coleslaw is paired with a creamy dressing made from mayonnaise, apple cider vinegar, Dijon mustard, and a hint of erythritol for a keto-friendly sweetness. A touch of celery seed enhances the flavor, while the apple cider vinegar adds the signature bright, tangy zing that sets this recipe apart. Ready in just 20 minutes (plus chill time), this refreshing side dish is ideal for pairing with barbecue, grilled meats, or even as a keto sandwich filling. Whether you're hosting a cookout or meal prepping for the week, this easy, flavorful slaw is guaranteed to keep you coming back for more. Perfect for keto diets, gluten-free lifestyles, and anyone craving healthy yet satisfying comfort food.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 0.5 medium head Red cabbage
- 1 medium Carrot
- 1 cup Mayonnaise
- 0.25 cup Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons Erythritol sweetener
- 1 teaspoon Celery seed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Remove the outer leaves and core from both the green and red cabbage. Using a sharp knife or a mandolin slicer, thinly shred the cabbage into fine strips. Place in a large mixing bowl.
Peel the carrot and julienne it into thin matchstick-sized pieces. Add the carrot to the bowl with the cabbage.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and erythritol sweetener until smooth and well-combined.
Add the celery seed, salt, and black pepper to the dressing and stir until evenly mixed.
Pour the dressing over the shredded cabbage and carrot. Use tongs or a large spoon to toss the ingredients until the cabbage and carrot are thoroughly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld together before serving.
Before serving, give the coleslaw another toss to redistribute the dressing. Adjust seasoning with additional salt and pepper if necessary.
Serve chilled as a side dish for barbecue, grilled meats, or enjoy as a keto sandwich filling.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 25.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
