Easy Marinated Keto Coleslaw
This Marinated Keto Coleslaw recipe is light, tangy, and slightly sweet. It is the perfect low carb side dish for any keto meal.
Servings: 9
Calories: 115kcal
Ingredients
- 1 large head green cabbage (approx. 6 cups shredded)
- 4 dill pickles
- ⅓ purple onion
- ½ bell pepper chopped
- ⅓ cup olive oil
- 6 tbsp apple cider vinegar
- ¼ cup Wholesome Yum Monkfruit Blend with Allulose
- ½ tsp dry mustard
- ¼ tsp garlic powder
- ¾ tsp salt
- ½ tsp pepper
- ⅛ tsp red pepper flakes
Instructions
- Shred the cabbage, dill pickle, and onion in a food processor. If you don’t have a food processor, you can use a grater to finely grate them.
- Add to a large bowl.
- Chop green peppers and add to the cabbage mixture.
- In a pot, add all the other ingredients and bring to a boil.
- Pour hot marinade over the slaw then stir to combine.
- Allow the slaw to marinate overnight in the fridge.
- If you’d like, you can drain the slaw the next day before serving.
Notes
The nutritional information for this recipe is based on dividing the keto marinated coleslaw into nine equal-sized servings. The sugar-free sweetener is not included in the nutritional information as most subtract to calculate net carbs.
Sweetener Substitutions: You can also use Swerve Granulated or Lakanto Monkfruit Classic in this recipe. The measurement would be the same.
Coleslaw will last 3-4 days in the fridge in a sealed container.
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 396IU | Vitamin C: 60mg | Calcium: 68mg | Iron: 1mg