Keto Coleslaw Dressing Recipe
Introduction
This easy keto coleslaw dressing is creamy, tangy, and perfectly sweetened without any added sugars. It pairs wonderfully with fresh cabbage for a crisp, low-carb side dish that comes together in just minutes.
Ingredients
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp powdered erythritol
- ½ tsp celery seed (optional)
- Salt and black pepper, to taste
- 4 cups shredded green cabbage
Instructions
- Step 1: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, powdered erythritol, and celery seed if using, until smooth—about 30 seconds.
- Step 2: Taste the dressing and season with salt and black pepper. Adjust the sweetness by adding more erythritol if desired.
- Step 3: Place the shredded green cabbage in a large bowl. Pour the dressing over the cabbage and toss well to coat evenly.
- Step 4: Serve immediately for crunchy texture or let it sit for about 15 minutes to soften the cabbage slightly.
Tips & Variations
- For extra crunch and flavor, add thinly sliced red onion or chopped fresh herbs like parsley or dill.
Storage
Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The cabbage may soften further over time. Re-toss before serving; this dish is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different sweetener?
Yes, you can substitute powdered erythritol with other keto-friendly sweeteners like stevia or monk fruit, adjusting the amount to taste.
Is this recipe suitable for other types of cabbage?
Absolutely. You can use red cabbage or a mix of cabbage varieties to add color and texture to your coleslaw.
PrintKeto Coleslaw Dressing Recipe
A quick and easy keto-friendly coleslaw dressing recipe that combines creamy mayonnaise, tangy apple cider vinegar, and a touch of sweetness from erythritol, perfectly complementing shredded green cabbage for a low-carb side dish.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Dressing
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp powdered erythritol
- ½ tsp celery seed (optional)
- Salt and black pepper, to taste
Salad
- 4 cups shredded green cabbage
Instructions
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, powdered erythritol, and celery seed (if using) until the mixture is smooth and fully combined, approximately 30 seconds.
- Season the dressing: Taste the dressing and adjust the salt and black pepper to your preference. Add more erythritol if you prefer a sweeter dressing.
- Toss the coleslaw: Place the shredded green cabbage into a large bowl and pour the prepared dressing over it. Toss thoroughly to coat the cabbage evenly with the dressing.
- Serve: Serve the coleslaw immediately for a crunchy texture, or let it sit for 15 minutes to allow the flavors to meld and the cabbage to soften slightly before serving.
Notes
- For best flavor, let the coleslaw sit refrigerated for at least 15 minutes before serving.
- Adjust the erythritol quantity to suit your desired sweetness level.
- Celery seed is optional but adds a nice subtle flavor to the dressing.
- Keto-friendly and low-carb, perfect as a side for grilled meats or sandwiches.
- Use fresh, crisp green cabbage for the best texture.
Keywords: keto coleslaw, low carb coleslaw, keto salad dressing, sugar-free coleslaw, mayonnaise coleslaw dressing
