Name: Low Carb Coleslaw Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: ¼ cup granular monk fruit sweetener, or erythritol; ½ cup mayo; ¼ cup plain Greek yogurt nonfat or full fat, as desired; 3 tablespoons cream; 1 ½ tablespoons apple cider vinegar; 2 tablespoons lemon juice; ½ teaspoon salt; Garlic powder 1/4 teaspoon, or to taste; Celery salt 1/4 teaspoon, or to taste; Ground black pepper 1/4 teaspoon, or to taste; 7 cups finely shredded cabbage, broccoli slaw, or other chopped/shredded vegetables

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Coleslaw is that versatile sidekick that pals around with so many memorable main dishes. Like fried chicken, barbecue, fish and chips, and sandwiches just to name a few.

But when you’re keeping track of calories and carbs, the sugar alone in traditional coleslaw can be the thing that kicks it off your menu.

And that’s sad! The nutrients and fiber in coleslaw are the very thing your body needs when you’re cutting back on carbs.

That’s why I came up with this low carb coleslaw dressing - it’s so creamy and tangy, and you can make it in about 5 minutes.

What's In Low Carb Coleslaw Dressing?

Granular zero calorie sweetener - I use monk fruit sweetener in this recipe because it’s one of the few zero cal sweeteners that doesn’t upset my stomach! But if you have another favorite granular sweetener feel free to try it in this recipe.
Greek yogurt - cuts down a little on the fat and adds a little extra protein. You can use nonfat or full fat yogurt in coleslaw dressing, but for the nutrition info shown below in the recipe card I used nonfat Greek yogurt.
Reduced calorie, olive oil mayo - this tastes every bit as good as standard mayo, but the kind made with olive oil has significantly less calories. Compare labels in the store and see what I mean.
Cream - yes, the full fat cow’s cream. Coleslaw dressing just didn’t taste the same without it.
Apple cider vinegar
Lemon juice
Seasonings - salt, pepper, celery seed, and garlic powder

See the recipe card for amounts.

Make it in 5 Minutes:

Combine granular sweetener, mayo, yogurt, cream, vinegar, lemon juice, salt, pepper, and other spices in a small bowl. Whisk well to blend. Taste and adjust seasonings if needed.

How to Make Traditional Coleslaw

Put 7 cups of finely shredded cabbage and carrots in a large bowl (to leave room for mixing).
Add the dressing and toss well to coat completely.
Store, covered, in the refrigerator until you’re ready to serve it.
The flavor improves as it chills.

Cabbage Isn't your Only Choice

You don’t have to limit yourself to just cabbage and carrots with this yummy dressing.

Broccoli slaw makes a really good salad - heck, it’s got slaw right in the name and it’s delicious that way!

Have you ever bought some of that Healthy 8 Salad from Trader Joe’s, and then wondered what to do with it? Toss it with this dressing! And if you don’t have access to a Trader Joe’s, I’ve got a recipe for Healthy 8 so you can make it at home.