The best creamy coleslaw is quick and simple to make with just a few everyday ingredients. It’s an ideal side for BBQs, potlucks, parties, or a fast weeknight meal, and this version is low carb and keto-friendly without sacrificing classic flavor.
This creamy coleslaw delivers the familiar tangy-sweet taste with less sugar, so you can enjoy it guilt-free. Gather your ingredients and let’s put it together.
Coleslaw is a summertime staple — cool, refreshing, and effortless to assemble. Like deviled eggs or tomato basil bruschetta, it frequently appears at cookouts, birthday gatherings, and family get-togethers. This recipe keeps sugar low while still delivering the creamy texture and bright flavor you expect.
What ingredients are in creamy coleslaw?
All ingredients for this coleslaw are easy to find at most grocery stores. Below are the main components and a few substitution ideas to suit your taste or dietary needs.
- Coleslaw mix: Prepackaged shredded cabbage blends (usually 14 oz) typically include green cabbage, red cabbage, and carrots. You can also thinly slice a small head of cabbage and grate one carrot.
- Green onions: Provide a mild, fresh onion flavor. Substitute diced red onion if you prefer a bolder bite.
- Mayonnaise: Use your favorite mayonnaise, homemade or store-bought. Choose a mayo without added sugar for a lower-carb option.
- Vinegar: Apple cider, red wine, or white vinegar all work well — pick your preference for acidity and flavor.
- Coconut sugar (optional): Adds a touch of sweetness (about 1 carb per serving). If you want no-carb sweetness, monk fruit or another zero-carb sweetener is a good alternative.
- Salt and pepper: Essential for seasoning. If preparing the coleslaw ahead of time, see the tips below about when to add salt to avoid excess moisture.
How do you make it?
Making this creamy coleslaw is straightforward. Whisk the dressing ingredients together in a bowl. If you’re not using prepackaged mix, thinly slice the cabbage and carrots and chop the green onions.
Toss the chopped vegetables with the dressing using a spatula until everything is evenly coated. You can serve the coleslaw immediately, but it benefits from chilling in the refrigerator for at least 2 hours to let the flavors meld.
Tips for success
Coleslaw can be prepared up to three days ahead. If making in advance, omit the salt until just before serving. Salt draws moisture from the vegetables and can make the coleslaw watery if added too early. Alternatively, leave salt out and let guests season individual servings to taste.
More easy side dishes
If you enjoy this coleslaw, try other simple, flavorful sides like a low-carb broccoli salad or Greek-style cauliflower rice for more easy options that pair well with grilled meats and summer meals.
Low Carb Creamy Coleslaw
Amy Duska
5 mins
2 hrs
2 hrs 5 mins
Ingredients
- 14 oz. coleslaw mix see notes
- ½ cup mayonnaise
- 4 green onions
- salt
- pepper
- 1 tablespoon coconut sugar or use monk fruit to reduce carbs
Instructions
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Place the dressing ingredients into a bowl and whisk until combined. Chop the green onions and thinly slice the cabbage and carrots if you are not using prepackaged mix.
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Add the chopped green onions and cabbage mix to the bowl with the dressing. Toss with a spatula until the vegetables are evenly coated.
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Enjoy immediately or chill for at least 2 hours for best flavor. Store covered in the refrigerator for 3–4 days.
Notes
- A prepackaged coleslaw mix can be substituted with a thinly sliced small head of cabbage and one shredded carrot.
- If preparing the coleslaw in advance, omit the salt in the initial mix and add it just before serving to prevent excess liquid.