Low Carb Coleslaw is the perfect veggie side dish. It’s super easy to make and keeps in the fridge for about a week making it a meal prep staple!
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This creamy cole slawrecipe was created to go with my fried fish – but it’s a great side dish to have with just about any meal! I love making some during my weekly meal prep, for a quick veggie side dish to have on hand throughout the week. Not only is it low carb, but it also has plenty of healthy fats making it perfect for a ketogenic diet!
Ingredients and substitutions
To keep it simple, I use a bagged coleslaw mix. It does have a few carrots mixed in which I know some people avoid
Since the recipe doesn’t use a ton of onion, I find it easier to use dried minced onion instead of slicing into an onion to only use a little bit. You can use fresh onion if you like, or onion powder. For the fresh onion use about 3 tbsp of finely minced white onion. For the onion powder, you will want to use a tsp or two.
Also, this is a sweet coleslaw similar to what you would get from a fast food restaurant. You can adjust the amount of sweetener to your taste. I use Liquid stevia since it mixes in with the dressing so well and doesn’t crystalize like other sweeteners might.
Be sure to check out these other great recipes from This Mom’s Menu:
- Place the coleslaw mix into a large bowl and set aside.
- In a separate, small bowl, combine the remaining ingredients to make the dressing – stir to combine.
- Pour the dressing over the coleslaw mix and stir until all the cabbage is well coated. You can serve it immediately, but it’s best to allow it to sit for at least an hour.