Easy Coleslaw Recipe for a Paleo Low Carb Keto Side Dish

Easy coleslaw recipe ingredients

This easy coleslaw recipe comes together in just minutes, and I love keeping a bag of shredded cabbage in the fridge for busy weeknights. The beauty of this paleo, low carb, and keto friendly side dish is that you probably already have most of the ingredients in your pantry.

this …

For the cabbage base

• About 1 pound (16 ounces or 4 cups) shredded cabbage, you can use a store bought coleslaw mix with carrots, red cabbage, or onion for extra color and flavor.

For the creamy dressing

• 1/2 cup avocado oil mayonnaise, homemade or a clean brand like Primal Kitchen works great
• 2 tablespoons apple cider vinegar, adds bright acidity without extra sugar
• 1 tablespoon honey, substitute liquid stevia or monk fruit sweetener for low carb, or omit completely for Whole30
• Sea salt and black pepper to taste

The dressing has that classic sweet and sour balance that makes coleslaw so addictive. The great thing about this recipe is how simple it is, no complicated techniques, just whisk and toss.

How to make homemade coleslaw

Start by making the dressing. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey (or your chosen sweetener), and a pinch of salt and pepper. Taste and adjust, you want a tangy, slightly sweet base.

Add the coleslaw mix to the bowl and toss until every strand is coated. A key tip I always follow is to start with less dressing and add more as needed. Overdressing is the most common mistake and leads to soggy coleslaw.

For the best texture, salt the shredded cabbage before dressing. Let it sit for 30 minutes to draw out excess moisture, then rinse and pat dry. This step prevents watery coleslaw, especially if you plan to make it ahead. You can skip this if serving immediately, but it makes a big difference for leftovers.

Once dressed, the coleslaw can be served right away, but I recommend refrigerating for at least a few hours. The flavors meld beautifully, and it actually tastes even better the next day. Store leftovers in an airtight container in the fridge for 3 to 4 days.

This coleslaw pairs perfectly with grilled meats, pulled pork, or as a crunchy topping for tacos. I often use it in BBQ chicken coleslaw wraps for a quick lunch.

Easy coleslaw variations

One of the best things about this recipe is how easily it adapts to different flavors. Here are five variations I rotate through depending on what I’m serving. Each one stays paleo, low carb, and keto friendly with a few simple swaps.

My personal favorite is the chipotle lime version. The smoky heat pairs so well with pulled pork and gluten free fish tacos. If you’re looking for a completely different take on coleslaw, try my Pennsylvania Dutch pepper slaw recipe for a sweet and tangy no mayo option.

Frequently asked questions about homemade coleslaw

Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🥬 A creamy, tangy coleslaw that comes together in minutes with simple pantry staples and no complicated techniques.
🥑 Paleo, low carb, and keto friendly, this versatile side dish pairs perfectly with grilled meats, pulled pork, and tacos.

• Total Time: 2 hours 10 minutes
• Yield: 4 servings (about 4 cups) 1x

Ingredients

Scale 1x2x3x

1 pound shredded cabbage

1/2 cup avocado oil mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

Sea salt to taste

Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1-Make the dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey (or sweetener), salt, and pepper; taste and adjust for a tangy, slightly sweet base.

2-Add coleslaw mix and toss: Add the coleslaw mix to the dressing and toss until fully coated, starting with less dressing and adding more as needed to avoid overdressing.

3-Optional salting for texture: For best texture, salt shredded cabbage before dressing; let it sit 30 minutes to draw out moisture, then rinse and pat dry. Skip if serving immediately.

4-Refrigerate or serve: Serve immediately after dressing, or refrigerate for at least a few hours (preferably overnight) to meld flavors.

5-Store leftovers: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🧂 Salt the shredded cabbage before dressing and let it sit for 30 minutes to draw out excess moisture and prevent watery coleslaw, especially helpful for make-ahead meals.
🥄 Start with less dressing than you think you need and add more gradually — overdressing is the most common mistake and leads to soggy coleslaw.
⏰ For the best flavor, refrigerate the dressed coleslaw for at least a few hours or overnight; the flavors meld beautifully and it tastes even better the next day.

• Author: Ruby Bennett
• Prep Time: 10 minutes
• Chilling Time: 2 hours
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: American
• Diet: Paleo, Low Carb, Keto

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 5g
• Sodium: 350mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 10mg