Creamy keto coleslaw prepared in just minutes, with a few simple ingredients. This vegan coleslaw is sugar-free, low-carb, oil-free, and a delicious healthy side dish!
What Is Coleslaw?
Coleslaw or ‘slaw’ (AKA Krautsalat to fellow Germans), is a delicious side dish made with shredded cabbage, and a vinaigrette (often used in Germany, Greece, etc.) or creamy mayo sauce (common in the USA, UK, Ireland, New Zealand, and Australia).
Many store-bought options are loaded with dairy, extra sugars, and fats. Luckily, this vegan coleslaw is healthy, low-carb, oil-free, dairy-free, gluten-free, yet still tangy, creamy, and flavorful!
What’s even better is that this creamy coleslaw recipe takes just minutes to prepare. Plus, made using absolute minimal effort. Using only a few simple ingredients, for an absolute crowd-pleaser.
And, as usual, I’ve included a whole bunch of simple tweaks and swaps that you can make to customize this healthy coleslaw recipe to your family and friends’ taste buds.
So, whether you want this for a BBQ, picnic, special event, or just a mid-week side dish, this no mayo coleslaw is a healthy, effortless addition to the table!
A Delicious Keto Coleslaw In Minutes
Store-bought coleslaw is a no-go for anyone following a ketogenic diet because it usually has lots of sugar added and thus isn’t keto-friendly. However, this keto coleslaw recipe is refined sugar-free and low carb!
By omitting sugar in place for keto-friendly sweeteners like Erythritol, you can easily make a cole slaw with all the flavor, but none of the ‘bad stuff.’
Just make sure to use powdered sweetener in the keto coleslaw dressing. Granulated versions possibly lead to a gritty sauce.
As for the ingredients in this coleslaw recipe, cabbage is a great low-carb vegetable anyway and filled with a ton of health benefits. Meanwhile, carrots do bump up the net carbs slightly, but this remains a low carb coleslaw.
In fact, in a serving of this coleslaw, are 4.8g net carbs.
Simple Ingredients With Tons Of Benefits
What I love about this vegan coleslaw recipe is that it is made with just a few, humble ingredients. The focus is, particularly on cabbage. And yet it still manages to pack a ton of health benefits and nutrients.
This recipe is made up of just 9 key ingredients (not including salt & pepper):
- Vegan Sour Cream (or Vegan Mayo)
- Erythritol (or the sweetener of your choice – see the notes)
- Apple Cider Vinegar (or white vinegar)
- Celery Seeds (optional)
- Salt & Pepper
- Green & Red Cabbage
Is the ultimate ingredient yet packed with antioxidants that fight harmful free radicals. It also contains good levels of vitamins C, K, B6, and even potassium and fiber. In fact, research shows that cabbage is also anti-inflammatory and can improve digestion and improve heart health while also lowering blood pressure and cholesterol levels.
They may not be able to make you see in the dark like parents would tell you as a child (although they do help eye health), but that doesn’t make them less impressive nutritionally. Carrots contain good levels of vitamin A (beta carotene), K1, B6, fiber, and potassium. They are linked with anti-cancer antioxidants, weight management, and lower cholesterol levels.
Apple Cider Vinegar:
Has burst onto the health food scene in the last decade or so and is now touted as a mega ‘game-changer’ ingredient. Research shows us that it contains several benefits, including providing antimicrobial and antioxidant effects. Plus, it can also help with weight management. Cholesterol reduction lowered blood sugar levels, and more- so pile it in this vinegar coleslaw.
Plus, with the various customizations, you can make to the recipe, you can pack in even more nutrients, for the ultimate healthy coleslaw recipe.
For the full ingredients list, measurements, and nutritional information, then please find the printable recipe card below.
This Healthy Coleslaw Recipe Is:
- Light & refreshing
- Quick to prepare
- Vegan (plant-based, dairy-free)
- Keto & paleo-friendly
How To Make Vegan Coleslaw
Chopping, mixing, and marinating is all that’s required of this super simple coleslaw recipe.
Step 1: Add all the dressing ingredients to a bowl and mix well. Taste and adjust the seasonings, adding more vinegar, mustard, sweetener, and spices, to taste.
Step 2: To make the slaw, simply grate your carrot, thinly slice the cabbage, and dice the onion. Then add everything to a large bowl. Alternatively, use some pre-prepared coleslaw veg packs! I recommend “massaging” the veggies as the cabbage will soften then.
Step 3: Pour the dressing over the veggies and stir well to thoroughly combine. I recommend covering the bowl and chilling it for at least a couple of hours before serving. Similarly to my Cucumber Salad, this will allow all the flavors to marinate and will taste delicious!
How To Serve
I don’t know about you, but I love adding coleslaw to tons of different meals. Whether as part of a barbecue, potluck, special occasion, or mid-week meal, this coleslaw is on the table as one of my ultimate vegan ‘salads.’
Not to mention your regular mid-week meals like on top of baked potatoes and alongside pizza (like this Mexican pizza). I also like to serve heaping spoonful’s alongside dishes like this Vegan Quiche, Caramelized Onion Tart, or Vegan Grilled Cheese.
How To Store
Any keto coleslaw leftovers will store in the refrigerator for up to four days.
Over time the dressing may become a little watered down and less crisp, as the veg release liquids. For that reason, it’s best within the first few days.
This salad is not freezer friendly, as raw cabbage and freezers just don’t mix well, and, upon thawing, the dish would be very watery. But you can freeze the dressing!
Useful Tips & Variations:
- You can use a store-bought coleslaw mix. Meaning you can whip up a keto coleslaw in literally minutes! Just make sure to use around 6 cups of veg.
- Other super-quick ways to chop/prepare the vegetables include using a mandolin or food processor with slicing blades.
- I use homemade vegan sour cream as a dressing, but you could use your favorite vegan mayo instead.
- Use the sweetener of your choice; powdered or liquid. Erythritol is a low-carb, keto-friendly option. However, you could also use coconut sugar, etc. for paleo coleslaw.
- Optionally, add some mustard seeds, cumin seeds or caraway seeds to garnish the coleslaw and enhance the flavor. Or sprinkle with herbs like parsley, chives, dill, etc.
- If you’re worried about the dressing thinning over a few days of storage, then you can leave a little of the sauce to one side and add it back to the bowl before serving.
- Feel free to adjust the amount of dressing added, too, depending on how much you like with the veg.
- For additional nutrients, add more veggies (and fruits), including apple, pear, raisins, celery, beets, radish, Brussels sprouts, edamame, etc. (this will increase the carbs though).
- Mix in some raw or toasted seeds (or nuts) for crunch and additional nutrients. Sunflower seeds, pepitas, pumpkin seeds, and even toasted almonds will work.
- For some heat, add some thinly sliced (or minced) jalapeno or other chili pepper.
- Swap your choice of vinegar/acid, apple cider vinegar, white wine vinegar, and white vinegar all work. You could even use lemon/lime juice.
If you give this keto vegan coleslaw recipe a try, I’d really appreciate a comment and rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan.
For The Slaw:
- 3 cups packed (300 g) green cabbage shredded
- 2 cups packed (200 g) red cabbage shredded
- 1 cup packed (110 g) carrot grated
- 1/3 cup (50 g) onion diced
- For the dressing, add all ingredients to a bowl and stir with a spoon or whisk. Taste and adjust seasonings, adding more vinegar, mustard, sweetener, and spices to taste.
- To make the slaw, simply grate the carrot, finely slice the cabbage, and dice the onion. Add everything to a large bowl. "Massage" the veggies for a bit as the cabbage will soften then.
- Pour the dressing over the salad and stir to combine. I recommend covering the bowl and refrigerate it for at least 2 hours before serving, as it will taste much better then. Enjoy! Store salad leftovers covered in the refrigerator for up to 4 days.
- You can use a store-bought coleslaw mix, make sure it's about 6 cups.
- I used homemade Vegan Sour Cream but you can use store-bought vegan mayo instead.
- Use any sweetener of choice, granulated, or liquid. I used Erythritol for a low-carb version.
- Add some mustard seeds to enhance the flavor.
- If you love cabbage, make sure to also check out my Homemade Sauerkraut Recipe.
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