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Sugar-free Carolina Coleslaw

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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.

Sugar-free Carolina Coleslaw

Sugar-free Carolina ColeslawPin

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
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Keto Carolina Coleslaw

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. 
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Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Servings: 6
Calories: 230kcal
Author: Iva Ursano

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

Calories: 230kcal
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Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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