This crisp and refreshing low carb coleslaw is perfect for summer picnics and backyard barbeques! Best of all, you only need 5 ingredients plus seasonings and 10 minutes to make it.
Whether you’re hosting a big backyard barbeque or you just want a bright and refreshing summer side dish, this low carb coleslaw is always a hit. And by using Stevia instead of sugar, the recipe is also completely keto-friendly.
Best of all, this crisp and flavorful side only requires five ingredients plus seasonings to make. You’ll be ready to go in less than 10 minutes!
How to make low carb coleslaw
This simple recipe comes together in just four easy steps.
Step 1: Add the coleslaw mix to a large mixing bowl. Set aside.
Step 2: In a small bowl, stir together the mayo, sour cream, apple cider vinegar, stevia, dried parsley, garlic powder, salt, and pepper until completely mixed.
Step 3: Pour the mayo mixture over the coleslaw mix.
Step 4: Stir until the coleslaw mix is well-coated.
It’s seriously that easy! I would recommend serving right away or storing in the refrigerator until you’re ready to eat. Coleslaw is definitely best-served cold.
What to eat with coleslaw
This easy side dish is one of my favorites to serve anytime we’re grilling or heading to a barbeque. The bright, tangy flavor and crisp cabbage is so refreshing, which is perfect alongside heavier dishes.
If you’re in the mood for seafood, try serving with grilled shrimp skewers. You could also take the shrimp off the skewers, wrap them in homemade keto tortillas, and top with coleslaw for a fresh take on taco night.
Looking for more low-carb sides to bring to a picnic or bbq alongside your coleslaw? Keto mac and cheese and potato salad are both made with cauliflower for a healthy twist on some classic summer dishes.
Whether you’re making pulled pork, grilling up burgers, smoking wings, or whipping up any other classic summer meals, this easy coleslaw is a perfect companion.
If you have any leftover coleslaw, you can store it in an airtight container in the refrigerator. I would recommend eating as soon as possible, definitely within 2 days.
The longer the coleslaw sits, the more moisture will be released from the cabbage. So, the flavor will still be delicious, but the dish itself will be a bit more liquidy. That’s why it’s best to eat as soon as possible!
Other easy low carb side recipes
I love having tasty side dishes that are easy to throw together. They add so much to a meal, but I don’t want something that’s going to take a lot of time to prep. Here are a few of my favorite recipes that I find myself making again and again:
For even more keto-friendly snack inspiration, check out my roundup of 10 delicious keto fat bomb recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Coleslaw (Keto)
- 14 ounces pre-shredded coleslaw mix
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- ½ – 1 tablespoon powdered Stevia (to taste)
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Add the coleslaw mix to a large mixing bowl. Set aside.
- In a small bowl, stir together the mayo, sour cream, apple cider vinegar, stevia, dried parsley, garlic powder, salt, and pepper until completely mixed.
- Pour the mayo mixture over the coleslaw mix.
- Stir until the coleslaw mix is well-coated.