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bowl of creamy coleslaw with hamburger buns, barbecue sauce, and pulled pork

Low Carb Creamy Coleslaw


  • Author: Brooke
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings 1x

Description

Creamy coleslaw is a classic healthy recipe that is perfect for pulled pork sandwiches, or as a side at your next BBQ this summer.  This easy creamy dressing is made from mayo, milk, sugar, and other spices.  It’s healthy and low carb.  Serve it cold and get rave reviews from your family and friends.


Scale

Ingredients

For the Slaw

  • 5 cups green cabbage, shredded
  • 1 cup carrot, shredded
  • 1/2 cup yellow onion, chopped
  • 2 tablespoons distilled white vinegar

For the Dressing

  • 1/2 cup mayo
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice (optional)
  • 3 tablespoons whole milk

Instructions

  1. Using a knife, box grater or food processor, shred the cabbage and carrots, and chop the yellow onion.
  2. Put the onion in a small bowl and stir in two tablespoons of white vinegar.  Let stand for 10 minutes to deflame the onion, giving it less bite.  Drain off the vinegar before adding to the slaw.
  3. Measure out 5 cups of shredded cabbage and save any extra cabbage for soup, casseroles, or more slaw.  In a large bowl, mix together the shredded cabbage and carrot.
  4. In a medium bowl, whisk together the mayo, sugar, celery seed, salt, and pepper.  If you are not using Duke’s mayo, you might want to add 1 tablespoon of lemon juice.  Gradually whisk in the whole milk until it is the desired consistency.  For a thicker dressing, don’t add all the milk.  Adjust the seasonings to taste.
  5. Add the deflamed onion to the cabbage and carrot mixture, then add the dressing.  Stir until well combined, and transfer to a pretty serving bowl.  Eat right away or cover and chill until ready to eat.  This coleslaw tastes best after it has chilled.

Notes

  • Sprinkle the  shredded cabbage with kosher salt and let it drain in a colander for one hour.  Rinse, dry, and use.  This should prevent it from being too watery.
  • Cut out the bitter taste by not using the outer leaves then toss shredded cabbage with vinegar and salt and let drain for a few hours.  Rinse, dry, and use.
  • Adjust the amount of sugar, add more grated carrot, or add grated apple to make it more sweet.
  • Category: Lunch
  • Method: Chopped
  • Cuisine: American

Keywords: basic coleslaw recipe, creamy coleslaw recipe

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