Low Carb Cole Slaw

Coleslaw by nature is inherently low carb, being made basically of cabbage and mayo, but a lot of people seem to add sugar to their coleslaw recipes, which doesn't work for a low-carb, ketogenic meal plan.  This is a very basic low carb creamy coleslaw that I use as a building block for my signature sandwiches -- pulled pork, reubens and rachels to name a few.  The creamy slaw is a fabulous complement to rich, hearty meats.  If you have red and green cabbage on hand, then great,  I'm all for shredding your own and calling this a from-scratch recipe.  Plus, I love to have extra cabbage on hand for asian stir fries.  If you don't feel like investing in two huge heads of cabbage, the grocery store has pre-bagged coleslaw mix that doesn't contain any fillers or preservatives, so feel free to buy that one instead.  Whatever works best!


  • 3 cups green cabbage (or use a 14 oz bag of pre-cut slaw mix)
  • 1/2 cup red cabbage
  • 2 tbsp yellow onion - grated
  • 3/4 cup mayo - prepared or homemade
  • 1/4 cup full fat sour cream
  • 2 tbsp white vinegar
  • 1 tbsp heavy cream (use a bit at a time until you reach the desired thickness of dressing)
  • 1 tsp celery salt
  • salt and pepper to taste


-Thoroughly wash cabbage and slice into thin slices using a mandoline or knife.  You can modify this recipe to serve as many portions as you would like, but I recommend a 6:1 ratio of green cabbage to red cabbage.

-Add grated onion and stir to combine

-Mix mayo and sour cream and add to cabbage. Stir to combine. 

-Add vinegar and stir until it combines with the creamy dressing.

-Slowly add the cream while mixing to thin out the dressing. 

-Season with salt, pepper and celery salt.