Ingredients

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16 ounces shredded cabbage (green, or a mix with a little red cabbage) or one 14-ounce bag of pre-shredded coleslaw mix

1/2 cup full-fat mayonnaise

1 tablespoon sugar-free sweetener (powdered erythritol, monk fruit blend, or allulose)

1/4 cup dill pickle juice

1/2 teaspoon celery salt (optional)

Salt and black pepper to taste

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Instructions

1-Prep the cabbage: Shred the cabbage and pat dry with a paper towel to remove excess moisture.

2-Combine the dressing ingredients: Whisk together mayonnaise, sugar-free sweetener, dill pickle juice, celery salt if using, salt, and pepper.

3-Toss it all together: Fold the shredded cabbage into the dressing until evenly coated.

4-Taste and adjust: Adjust tang with more pickle juice or sweetness with more sweetener as desired.

5-Serve or chill: Serve immediately, or for best flavor chill 30 to 60 minutes before serving.

Last Step:

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Notes

💡 Let the coleslaw rest in the fridge for at least 30 minutes before serving — the flavors meld and it tastes noticeably better.
🛒 Use a 14-ounce bag of pre-shredded coleslaw mix to save time on busy weeknights.
🍬 Use powdered sweetener instead of granular to avoid any gritty texture in the creamy dressing.

Author: Ruby Bennett
Prep Time: 10 minutes
Chill time (optional): 30 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free

Nutrition

Serving Size: 1/2 cup
Calories: 140
Sugar: 2g
Sodium: 320mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 8mg