Low Carb Coleslaw

by Simply2Moms
4 servings
10 min

This light-tasting, low carb coleslaw is made with a sweet and tangy vinaigrette dressing. It's sure to be a family favorite and a hit at your next cookout or barbecue.

When I was growing up, thanks to my dad’s not so subtle influence, I did NOT like mayonnaise.

Or coleslaw.

I wouldn’t touch that stuff with a 10-foot pole! Then I went to college in the south.

One night, the chefs served us Carolina Pulled Pork Barbecue. And they put coleslaw on TOP of my barbecue!

What the WHAT?

But the slaw wasn’t like the kind I saw growing up. It had a sweet kind of vinaigrette, with just a touch of mayonnaise. It was AHHH-mazing.

There's something about the pairing of spicy barbecue and the cool and tangy slaw.

I went home that summer and introduced this combination to my family (although Dad still wouldn’t eat the slaw). Which required me to come up with my own coleslaw recipe.

Since it’s such an easy and inexpensive side dish to whip up, it’s one of my go to cookout recipes.

I knew it would be easy for me to adjust my “famous” coleslaw recipe so that it fit with my new healthy carb lifestyle.

I tend to whip up my low carb coleslaw as a side dish almost every week. It’s such an easy way to get an extra serving of veggies with your meals. You’re gonna wanna make it all the time too!

One note: this recipe calls for Pyure low carb sweetener. If you prefer using a different low carb sweetener, or if you use sugar, these conversion tables will help you use the right amount.

For more healthy recipe ideas, be sure to visit the blog!

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 16 oz Shredded Cabbage You can use a coleslaw blend with green and purple cabbage and carrots if you prefer.
Dressing Ingredients
  • 1/4 cup extra light olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp Pyure
  • 1/4 cup mayonnaise Duke's is the best for this! Trust me.
  • 1 Tbsp prepared yellow mustard
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Add shredded cabbage to a medium-sized mixing bowl.
In a separate container (or blender), whisk together the dressing ingredients. It's okay if there are a few lumps: they'll disappear in the next step. Pour over the shredded cabbage and toss together until the cabbage is coated in the dressing.
You can serve the coleslaw immediately, or prepare it ahead of time. The flavors taste even better if they have a chance to meld with the cabbage. Be sure to refrigerate the coleslaw if you make it ahead of time, as well as any leftovers.
  • Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. Nutrition data is calculated using WP Ultimate Recipe and we subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.
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