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 or any time of the year when you’d like to enjoy a side of coleslaw.

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

To make this keto coleslaw even lower in carbs, feel free to lessen the onions and carrots used. Also, if you extra kale leftover from making this recipe, I suggest using it in this delicious copycat chick fil a kale salad recipe.

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 cup apple cider vinegar
½ cup allulose
½ cup avocado oil or olive oil
1 tablespoon Dijon mustard
2 tablespoons celery seeds

Step-by-Step 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 two hours to overnight before serving. Enjoy!

Sugar-Free 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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Course: Side Dish, Side Dishes

Cuisine: American, Southern

Prep Time: 20

Cook Time: 2

Total Time: 22

Servings:

Calories: 239kcal

Author: Leah Ingram

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 cup apple cider vinegar
½ cup allulose
½ cup avocado or olive oil
1 tablespoon Dijon mustard
2 teaspoons 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