This delicious low carb keto coleslaw recipe is easy, simple, and a great side dish with any entree! Just 4 grams of net carbs per serving!
Keto Low Carb Coleslaw Recipe
Coleslaw is a perfect side dish to enjoy with any main dish. Cabbage is a low carb vegetable that is hearty and nutritious.
This delicious coleslaw isn't just for summer. It is a quick side to add to any of your low carb recipes for a meal.
The main ingredient in in this delicious salad is usually just cabbage, but we've also added some Brussels sprouts to make this more of a winter low carb cole slaw.
Raw Slaw or Cooked?
I made this Low Carb Winter Slaw raw, but you can roast the shredded sprouts too if you prefer so they go all crispy!
My top tip if making raw, is to let it stand for at least 15 minutes before eating or prep the day before if eating raw, as the dressing will absorb and soften the sprouts making them taste amazing!
Shredding the sprouts with a box grater gives this slaw the best texture.
Is Coleslaw Keto Friendly?
Traditional coleslaw or prepared store-bought coleslaw often includes added sugar.
Though cabbage itself is keto friendly and very low in carbs, adding sugar to a bag of coleslaw mix will make it high carb and will spike blood glucose, which when spiked causes more cravings for sugar.
How to Make Easy Keto Coleslaw Recipe
To view the exact measurements, print recipe and see nutritional information please scroll to the bottom of the blog post to view recipe card.
Ingredients
brussels sprouts
red or green cabbage shredded
prosciutto
red onion
olive oil or avocado oil
lemon zest
fresh parsley
Optional
pecorino cheese grated (or parmesan)
walnuts (or pecans, or almonds, or pinenuts)
Keto Coleslaw Dressing
olive oil
Dijon mustard
red wine vinegar or apple cider vinegar or use lemon juice
black pepper
Instructions
Preheat the oven to 350F / 180C / 160 fan.
Line a baking tray with parchment paper. In separate sections on the tray, add the prosciutto, onions drizzled in olive oil and nuts.
Roast for 5 - 8 minutes, turning once until the prosciutto is crisp and the onions soft. Break the prosciutto into bits.
Meanwhile, shred the sprouts: First, cut off the tough ends with a knife and remove any brown outer leaves.
Shred the sprouts in a food processor, use a mandoline or slice thinly with a sharp knife. Add to a large bowl.
Finely slice the red cabbage using a mandoline or sharp knife. The finer the better. Add to the large mixing bowl.
Mix the dressing ingredients together in a small bowl.
Stir dressing through the sprouts and red cabbage and toss through the prosciutto, onions, nuts, lemon zest, parsley and any of the optionals.
Leave to rest for 15 minutes or overnight to soften.
Option to roast the spouts and red cabbage on a baking tray tossed with ⅔ of the dressing and roast for 10 - 15 minutes, turning once then stir through all the rest of the ingredients and the rest of the dressing to serve.
Enjoy cold from the fridge or room temperature.
Keto Dinners to Serve with Keto Low-Carb Coleslaw
Winter Keto Low-Carb Coleslaw Recipe
Low Carb Winter Slaw
Ingredients
- 3 cups brussel sprouts shredded
- 1 cup red cabbage shredded
- 6 slices prosciutto sliced thin
- 1 small red onion thinly sliced
- 1 teaspoon olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley finely chopped
Optional
- ¼ cup pecorino cheese grated (or parmesan) (optional)
- 1.50 ounces walnuts Optional (or pecans, or almonds, or pinenuts)
Dressing
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon red wine vinegar
- 2 teaspoons coconut aminos
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
-
Preheat the oven to 350F / 180C / 160 fan.
-
Line a baking tray with parchment paper. In separate sections on the tray, add the prosciutto, onions drizzled in olive oil and nuts. Roast for 5 - 8 minutes, turning once until the prosciutto is crisp and the onions soft. Break the prosciutto into bits.
-
Meanwhile, shred the sprouts: First, cut off the tough ends with a knife and remove any brown outer leaves. Shred the sprouts in a food processor, use a mandoline or slice thinly with a sharp knife.
-
Finely slice the red cabbage using a mandoline or sharp knife. The finer the better.
-
Mix the dressing ingredients together in a small bowl.
-
Stir dressing through the sprouts and red cabbage and toss through the prosciutto, onions, nuts, lemon zest, parsley and any of the optionals. Leave to rest for 15 minutes or overnight to soften.
-
Option to roast the spouts and red cabbage on a baking tray tossed with ⅔ of the dressing and roast for 10 - 15 minutes, turning once then stir through all the rest of the ingredients and the rest of the dressing to serve.
-
Storage: Tupperware in the fridge for 3 days.
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