This recipe for the best creamy, keto coleslaw is going to rock your world! It is made with fresh green cabbage, red cabbage, and apples. The homemade mayonnaise base for the slaw sauce really ties everything together beautifully, too!
This creamy coleslaw recipe has become a staple at our house. We have been doing a ton of barbecuing this summer, and Tim is also requesting me to whip this up whenever he is cooking something up on the grill.
The balance of tart and sweet flavors are really lovely, and it tastes delicious whether you use honey or coconut aminos inside of the recipe.
The coleslaw really stands out:
- It has a mix of both green and red cabbage inside.
- The addition of apple creates really lovely balance.
- The creamy slaw sauce is going to become your new favorite condiment!
- It stores well in the refrigerator, so it's great for meal prep.
- It's low carb and keto compliant.
- If you are using coconut aminos, the dish is also Whole30.
What do I need to make creamy coleslaw sauce?
You don't need much to make this incredibly tasty coleslaw recipe.
If you are more into carrots in your coleslaw, that is absolutely fine. Feel free to sub out the apples for some shredded carrots instead.
If you're into onion, go ahead and add it.
The recipe is very forgiving, as you really just need to add the sauce a bit at a time to make sure you get the right consistency overall.
You can get really creative with serving this coleslaw. Sure, you can use it on tacos or as a simple side salad.
I have used it as a base for fried eggs during breakfast, and I've also grilled up some of my favorite proteins (shrimp, chicken, etc.) and served it mixed with some arugula or another favorite green and this slaw.
How to make keto coleslaw
Add the green cabbage, red cabbage, and apples to a large mixing bowl. Stir well to combine.
In a small bowl, whisk together all of the ingredients until the mayo, vinegar, honey or coconut aminos, celery seed, salt, and pepper are thoroughly combined. Taste for additional salt and pepper.
Add the slaw sauce, a few tablespoons at a time, until it’s coated to your liking. Expect to use about ¾ cup. Taste for salt and pepper.
This slaw will get even better as it sits. Stick it in the refrigerator for 2 hours or overnight if you have the time. Enjoy.
Expert Tips & Tricks
- You can use a mandolin to get really even shredding or simply use a chef's knife.
- If you prefer a chunkier and less uniform looking slaw, feel free to simply roughly chop everything.
- Purchase pre-shredded cabbage to save yourself time if you'd like.
- The homemade mayonnaise is a game changer in this dish. If you haven't made it at home yet, I recommend checking out my homemade paleo mayo recipe. It's life changing!
More healthy side dishes you'll love:
The Best Creamy Keto Coleslaw
- 1/2 head of green cabbage, approximately 6 cups lightly packed
- 1/3 head of red cabbage, approximately 2 cups lightly packed
- 2 small apples peeled and thinly sliced, see notes
- 1 cup Homemade Paleo Mayonnaise see notes
- 1/4 cup rice vinegar
- 2 tablespoons honey or coconut aminos
- 1/2 teaspoon celery seed
- 1/4 teaspoon kosher salt plus more, to taste
- 1/8 teaspoon black pepper plus more, to taste
- Add the green cabbage, red cabbage, and apples to a large mixing bowl. Stir well to combine.
- In a small bowl, whisk together all of the ingredients until the mayo, vinegar, honey or coconut aminos, celery seed, salt, and pepper are thoroughly combined. Taste for additional salt and pepper.
- Add the slaw sauce, a few tablespoons at a time, until it’s coated to your liking. Expect to use about ¾ cup. Taste for salt and pepper.
- This slaw will get even better as it sits. Stick it in the refrigerator for 2 hours or overnight if you have the time. Enjoy.
- Feel free to use sweet or tart apples. I prefer to use sweet to balance out the tartness of the slaw sauce.
- You will not use all of the slaw sauce you make. Add a few tablespoons at a time until it reaches your desired consistency. It will most likely be about 3/4 of the sauce.
- Store in an airtight container in the refrigerator for up to 5 days.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.