Low Carb Coleslaw

This low carb coleslaw is a quick, refreshing side for grilled meats, barbecue, or fresh-caught fish. A bag of coleslaw mix keeps the prep simple, while the creamy dressing gets its tang from apple cider vinegar and lemon juice. Instead of adding sugar, you can sweeten the dressing to taste with your preferred sweetener.

Try to make it about an hour before you plan to eat. That gives the dried minced onion time to soften and lets the cabbage sit in the creamy dressing before serving.

What Makes This Low Carb Coleslaw Work

The dressing uses both mayonnaise and non-fat Greek yogurt, with a little heavy cream to bring everything together. Apple cider vinegar and lemon juice add brightness, while salt, pepper, and dried minced onion keep the flavor savory. The sweetener balances that acidity, and it is easy to adjust before the coleslaw goes into the refrigerator.

Using packaged coleslaw mix also saves quite a bit of chopping. For a finer, more evenly dressed slaw, chop half of the mix a little smaller, stir it into the dressing, and then repeat with the remaining half.

Tips for the Best Flavor and Texture

• Mix the dressing first. This helps distribute the seasonings and sweetener evenly before adding the cabbage.
• Sweeten to taste. The recipe uses Pyure liquid stevia, but another sweetener can be used. Since sweetness varies by product, add it gradually and taste as you go.
• Adjust before chilling. Once everything is mixed, taste a small bite and decide if the dressing needs more sweetener or seasoning.
• Chop the mix if you prefer a finer slaw. Smaller pieces are easier to coat thoroughly with the dressing.
• Give it a little time in the refrigerator. Making it about an hour ahead allows the flavors to come together while keeping the coleslaw cold and refreshing.

What to Serve with Low Carb Coleslaw

This creamy coleslaw works especially well with smoky or simply seasoned main dishes. Serve it alongside:

• Grilled meats
• Barbecue
• Fresh-caught fish

It is an easy cold side when you want something crisp and tangy without heating the kitchen.

Make-Ahead and Storage

Keep the finished coleslaw in the refrigerator until you are ready to eat. Give it another good stir before serving so the cabbage is evenly coated with the dressing.

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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.