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Low Carb Coleslaw

A refreshing and crunchy coleslaw, perfect for summer picnics and barbecues. Low in carbs and full of flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups green cabbage finely shredded
  • 1 cup carrots shredded
  • 1/2 cup mayonnaise use low-carb if preferred
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon erythritol or low-carb sweetener
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Whisk or fork
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Start by finely shredding the cabbage and carrots.
  2. In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and erythritol.
  3. Add the shredded cabbage and carrots to the bowl with the dressing.
  4. Using a spatula or tongs, mix everything until the vegetables are well-coated.
  5. Sprinkle with salt and pepper to taste.
  6. Cover the bowl and refrigerate for at least 30 minutes.
  7. Before serving, give the coleslaw a final toss to redistribute the dressing.
  8. Serve the coleslaw chilled as a side dish or topping.

Notes

For extra flavor, add a splash of lemon juice or some chopped herbs like parsley or cilantro before serving.