fbpx
As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. If you click on these links and make a purchase, I may receive a small commission at no additional cost to you.

You might be used to coleslaw filled with mayo but this Sugar-free Carolina Coleslaw recipe is light, sweet and tangy, perfect for you summer cookouts.

This keto Carolina coleslaw would be perfect for my pulled pork sliders or along with my keto Taco Skillet.

The hint of sweetness from the allulose perfectly balances out the vinegar and dijon mustard, making this a favorite even amongst kids.

If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.

Sugar-free Carolina Coleslaw

Sugar-free Carolina Coleslaw

To make this keto coleslaw even lower in carbs, feel free to lessen the onions and carrots used. Did you know onions are technically not keto?

Ingredients:

  • 1 head green cabbage, cored and thinly sliced
  • 1 small (or ½ medium) red onion, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 large carrots, grated
  • 4 large kale leaves, stalk removed and cut into thin ribbons
  • Sea salt and black pepper, to taste 
  • ¾ c. apple cider vinegar
  • ½ c. allulose
  • ½ c. avocado oil or olive oil
  • 1 T. Dijon mustard
  • 2 t. celery seeds

New to the keto diet? Start here! This will help you to figure out how to stick to this diet and make it a lifestyle for you.

I love having keto snacks at the ready. Try my favorite keto chocolate bars, bone broth and protein powders here. Use code ONANDOFFKETO for 10% off your order!

Keto Carolina Coleslaw

Keto Carolina Coleslaw

Yield: 6
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes

Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings, and other picnic or potluck favorites. 

Ingredients

  • 1 head green cabbage, cored and thinly sliced
  • 1 small (or ½ medium) red onion, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 large carrots, grated
  • 4 large kale leaves, stalk removed and cut into thin ribbons
  • Sea salt and black pepper, to taste
  • ¾ c. apple cider vinegar
  • ½ c. allulose
  • ½ c. avocado or olive oil
  • 1 T. Dijon mustard
  • 2 t. celery seeds

Instructions

Add cabbage, red onion, white onion, carrots, and kale to a large bowl and season with salt and black pepper, to taste. Toss to combine and set aside.

Add the vinegar and allulose to a small saucepan set over medium heat. Stir the mixture until the allulose thoroughly dissolves, approximately 1-2 minutes. Remove from heat and whisk in the oil, Dijon mustard, and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.

Cover with plastic wrap and chill in the refrigerator for 2 hours to overnight before serving. Enjoy!  

Notes

Tip: Tough kale leaves can be tenderized by rubbing the leaves with a little olive oil before slicing.

Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 230

If you’re just starting the keto diet, a food journal specifically for keto like this one can help you to stay on track. Track your meals, macros, mood, fasting times and movement daily to spot helpful and harmful patterns that help you achieve your weight loss and health goals.

Looking for a more complete guide to start or stick to the keto diet? My Ketogenic Diet 101 eBook is a complete, all-in-one resource for the ketogenic diet. This book includes all the need-to-know info about the keto diet, how it affects lifestyle diseases like diabetes, obesity, and high blood pressure plus over 45 recipes, checklists, and grocery list to get you started. Want the grocery list, quick start guide, and 7-day meal plan for free? Get it below.

Skip to Recipe