This Homemade Coleslaw Recipe is a delicious quick and easy cabbage recipe. It is creamy, sweet, and tangy with a nice crunch from the cabbage. This old fashioned side dish recipe goes great alongside any fish, chicken, or red meat protein. It also is delicious as a topping on a pulled pork or chicken sandwich.
The mayonnaise dressing made with apple cider vinegar gives it that sour bite that I love so much. If you aren’t a fan of the strong tang of apple cider vinegar, unseasoned rice vinegar works also and is zero carbs.
However, we love that tang of vinegar combined with the sweetness giving it a sweet and sour flavor. Try this homemade coleslaw recipe on this Pulled Chicken Sandwich or these Pulled Pork Tacos, you will be happy you did!
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A family side dish recipe
My mom always made a homemade coleslaw recipe with pineapple when I was a young girl. However, I never cared for it because she of the pineapple and big pieces of onion I would bite into. I was never a fan of raw onions as a child. I’m not sure why I didn’t like pineapple in it, but I still don’t care for the fruit in my homemade coleslaw!
Fast forward to when I was first married. My spouse’s mom made a homemade coleslaw recipe when I was visiting. I watched her shred the onion, carrot and cabbage in her food processor. That immediately impressed me because it took her only seconds to do so!
Then she made a dressing of mayonnaise, vinegar, sugar, and celery seed. No pineapple involved. And, there were no chunks of onion because it was processed fine. I gave it a try, and I’ve been a fan of this Homemade Coleslaw recipe ever since!
How to make a homemade coleslaw recipe
I like to use green cabbage when I make this particular recipe. However, red cabbage will also work and you can sprinkle a little bit of both if you wish. I don’t pull my food processor out much anymore when I make this recipe because I will sometimes buy the store-bought pre-shredded cabbage.
A lot of people will buy a creamy coleslaw dressing, but to be honest, if your going to make a homemade coleslaw recipe to begin with, you should make your own dressing. it’s a shame to spend the money on a bottled jar.
This slaw dressing is made with mayonnaise, Monkfruit (or sugar if your not keto), apple cider vinegar, and celery seed. The celery seed is optional, but we really love the flavor of it in the dressing.
Whisk the ingredients together well until they are creamy. If your not sure how sweet you like your coleslaw dressing, then be sure to add the sweetener a little at a time and adjust to your taste.
After the slaw dressing is combined, it can then be poured over the cabbage mixture. Toss it well, add salt and pepper if needed, then store in the refrigerator until ready to serve!
Variations to make with this recipe:
- Add a cup of well drained diced pineapple (to satisfy the sweet lover!)
- For a little more tang, you can add 1/2 to 1 tsp dijon mustard
- Add some 1/2 cup dried cranberries
- Dice a small jalapeno and stir in for a little sweet heat action!
Other low carb/keto cabbage recipes you may like
We are big cabbage fans and love to try new recipes. Here are some of our favorites!
- Keto Taco Casserole
- Corned Beef and Cabbage Soup
- Cabbage Rolls
- Egg Roll in a Bowl
- Chicken Bacon Cabbage Skillet
- Cabbage and Smoked Sausage
- Cabbage Noodles with Bacon
What to serve with Homemade Coleslaw
I always relate coleslaw to summer and picnics. However, we literally eat this year round. Grumpy will like me to send it as a side dish in his lunch and we love to eat it on Homemade Venison Sloppy Joes (which is also a keto/low carb recipe!).
Many people love fish with their coleslaw. This keto friendly Fried Cod Fish goes great a nice side of homemade coleslaw. Or, if your more of a chicken fan, try this Crispy Air Fried Chicken Breast that is also keto friendly!
Wait a minute! You put carrots in this low carb/keto recipe!
Why yes I did! So, before you get all keto police on me. Let me explain. Carrots are OK with us. If you don’t like them or are super strict keto, and won’t eat them because they are a higher carb vegetable, then leave them out. Plain and simple. We don’t have a problem with carrots. Just like onions, which are another higher carb vegetable, we limit the amount we use per serving.
- 4 cups Cabbage, shredded
- 1 Carrot, shredded
- 1/4 small onion, shredded
- 3/4 cup Mayonnaise
- 2 tablespoons seasoned rice vinegar
- 2 tbsp Monkfruit Sweetener
- 1/2 teaspoon Celery Seed
- Salt and Pepper to taste
- Shred cabbage, carrot, and onion in food processor (or substitute 1-16 oz package coleslaw mix). Transfer to large mixing bowl.
- Mix together mayonnaise, coleslaw, vinegar, celery seed, Monkfruit, salt and pepper.
- Pour dressing mixture over Cabbage mixture.
- Toss to coat.
- Refrigerate until ready to serve. Coleslaw recipe can be stored up to 3 days in the refrigerator. Any longer and it will get very watery.
Amount Per Serving: Calories: 109 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 6mg Sodium: 118mg Carbohydrates: 4g Net Carbohydrates: 3g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g