Ingredients
16 oz shredded cabbage or bagged coleslaw mix
½ cup mayonnaise (sugar-free)
1 tablespoon sugar-free sweetener (powdered erythritol or monk fruit blend)
¼ cup dill pickle juice
Salt and black pepper to taste
Instructions
1-Shred the cabbage: Thinly slice or shred a whole cabbage head, or use a pre-shredded bagged coleslaw mix.
2-Make the dressing: In a large bowl, whisk together mayonnaise, sugar-free sweetener, and dill pickle juice until the sweetener dissolves.
3-Toss the coleslaw: Add the shredded cabbage to the dressing and toss thoroughly until evenly coated.
4-Season to taste: Taste and season with salt and pepper; let the salt mingle for a moment, then taste again.
5-Chill the coleslaw: Cover and refrigerate for at least 30 minutes to soften the cabbage and let flavors meld.
6-Stir before serving: Give the coleslaw a final stir to recombine any settled dressing before serving.
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
🧂 Taste after seasoning and adjust the acid with extra pickle juice or a splash of vinegar to brighten the dressing.
⏲️ Let the coleslaw rest in the fridge for at least 30 minutes — this transforms the flavor from harsh and raw to mellow and tangy.
🥄 Always give the coleslaw a final stir before serving, as the dressing settles at the bottom of the bowl.
- Prep Time: 5 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Keto, Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 12mg