Low Carb Coleslaw
This low carb coleslaw is a quick, creamy side made with packaged coleslaw mix and a tangy dressing. Mayonnaise, non-fat Greek yogurt, and heavy cream give the dressing its creamy texture, while apple cider vinegar and lemon juice add brightness. The sweetness is easy to adjust, so you can taste the dressing and make it work with the sweetener you already use.
If you can, mix the coleslaw about an hour before serving and keep it in the refrigerator. That gives the dried minced onion time to soften and lets the dressing settle into the coleslaw mix.
Why This Low Carb Coleslaw Works
Using both mayonnaise and Greek yogurt keeps the dressing creamy without relying on mayonnaise alone. The small amount of heavy cream helps bring everything together, and the combination of apple cider vinegar and lemon juice gives the slaw a fresh, tangy flavor that works well with richer main dishes.
The sweetener is intentionally flexible. Liquid stevia is used in the recipe, but another sweetener can be added to taste. Sweeteners vary quite a bit, so start carefully, mix well, and taste before adding more.
A Simple Tip for Better Texture
Instead of adding the entire bag of coleslaw mix at once, work with half at a time. Chopping each portion a little finer before stirring it into the dressing makes the pieces easier to coat and gives the finished slaw a more even texture.
Once everything is combined, taste the coleslaw before refrigerating it. This is the best time to decide if it needs a little more sweetener or another small adjustment to suit your preference.
What to Serve with Low Carb Coleslaw
This cool, creamy side fits naturally beside:
- Grilled meats
- Barbecue
- Fresh-caught fish
Because the dressing has both creamy and acidic ingredients, it makes a refreshing contrast to smoky or rich foods. Keep the coleslaw refrigerated until you are ready to eat it, and give it another good stir before serving.
Low Carb Coleslaw
Ingredients
- 16 oz Package of coleslaw mix
- 1/4 Cup plus 1 Tablespoon of Mayonnaise
- 1/4 Cup plus 1 Tablespoon of non-fat Greek yogurt
- 2 Tablespoons of Heavy cream
- 1 Tablespoon dried minced onion
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 2 Tablespoons Apple cider vinegar
- 2 1/2 Teaspoons Lemon juice
- Sweetener- I used 1 and a half squeezes of Pyure liquid stevia sweetener- you can use whatever sweetener you have and sweeten to taste
Instructions
- 1.Dump all of the dressing ingredients in a bowl and mix well.
- 2.Add your coleslaw mix and mix well. I like to take half of the coleslaw bag and chop it up a little finer and add that to the dressing and repeat with the rest of the bag. I suggest tasting a little and see if it needs more of anything, especially the sweetener. Adjust as needed.
- 3.Mix again and store in the fridge until ready to eat.
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