Our Loaded Keto Coleslaw recipe is bright and colourful and just so decadent smothered in our creamy bacon dressing and just 4g net carbs per serve! An ideal side for pot lucks, barbecues or family dinners.
Is LOADED Coleslaw Keto Friendly?
As cabbage is a low carb vegetable (2g net carbs per cup) it is great for keto. However, most store-bought slaws have added sugar and are made with canola oils (14g net carbs per cup) which makes them unsuitable for a low carb keto diet.
In our low carb recipe, we have omitted the sugar and used a keto-friendly mayo with avocado oil to make our creamy bacon dressing.
If you would like a sweeter tasting low carb slaw then I recommend a powdered keto-friendly sweetener such as powdered erythritol for a smoother consistency.
What can I serve It with?
This loaded keto coleslaw recipe makes a great side for grilled meats and is great with pulled pork, buffalo chicken wings or with juicy burgers.
You will need
*You could also add a quarter of a cup of grated cheddar or tasty cheese to this salad for added protein.
⏰ TIME-SAVING TIPS! ⏰
This salad comes together in no time if you use a food processor to shred the cabbages and grate the carrots.
For super speedy food prep, you can use a pre-packed coleslaw mix – you will need 5 cups.
How to make it
1MAKE CREAMY BACON DRESSING
Heat up your grill (broiler), to medium-high heat. Cut off the rind from your bacon and arrange bacon on a lined baking tray so that the rashers are not touching. Grill until golden and crisp on both sides, and drain the bacon fat into a heatproof container when you turn the bacon around as we are going to use it in our dressing.
Allow the bacon to cool then crumble it into bacon bits, reserve half to add to the salad.
Add half a cup of the crumbled bacon to a high-speed blender or small food processor, add the remaining dressing ingredients, season and blitz well to combine. Taste and adjust seasonings according to your liking.
CUT OFF THE RIND FROM BACON ADD BACON TO LINED TRAY COOK UNTIL CRISPY& GOLDEN GENTLY CRUMBLE
2PREP VEGGIES
Wash your cabbages well, remove the core and the outer damaged leaves. Then either shred by hand, or with a mandoline or for super-fast salad making use the slicing attachment in your food processor.
Wash, trim and peel your carrots and coarsely grate with either a box grater or with the grating attachment in your food processor.
Wash your parsley leaves, shake to remove excess water then pat dry, remove the stems and roughly chop the leaves.
Trim and wash your green onion then slice thinly.
SHRED CABBAGE SHRED RED CABBAGE GRATE CARROT THINLY SLICE YOUR ONIONS PICK PARSLEY LEAVES FROM STEMS CHOP PARSLEY
3ASSEMBLE SALAD
Add all the salad ingredients to a large mixing bowl and season with sea salt and cracked black pepper, pour over the dressing and mix well to combine. Make sure the dressing is spread evenly throughout the salad.
Arrange in a salad bowl and keep chilled in the fridge until you are ready to serve. It becomes tastier the longer you leave it!
ADD INGREDIENTS TO BOWL POUR OVER DRESSING MIX WELL TO COMBINE ARRANGE IN A SALAD BOWL & CHILL
Can I make it ahead?
- Absolutely, you can shred your cabbages and grate your carrots the day before and keep them in separate containers in the fridge (it is important to keep them separate as the red cabbage will bleed into the other vegetables). I like to keep them in water as this makes them crisper and means you can prep the veggies 2 days in advance (you will find detailed instructions in my Thai Asian Slaw post).
- You make also make the dressing 4-5 days in advance and keep, in a sealed container in the fridge but not in the door.
- Chop the parsley and green onion the day before.
- This salad can also be completely made up the night and kept chilled in your fridge but just keep in mind that it will lose its crunch.
- I recommend making it an hour in advance to allow the flavours to infuse together and keeping it in the fridge until you are ready to serve.
How to store Keto slaw
- This keto coleslaw recipe can be stored in the fridge for up to 4-5 days completely made up.
- If you would like to keep it for a week or so then I recommend keeping the salad and the dressing separately and consider keeping the shredded cabbages and grated carrot in water separate containers to retain their crispness.
How to meal prep this salad
- An ideal salad to meal prep for weekday lunches as it lasts and tastes even better after a few days chilling in the fridge.
- Make it up and portion it into your containers, for some added protein try adding some pulled pork, spicy grilled chicken tenders, or meatballs.
More slaw recipes to try…
Equipment
- Food Processor
- Bullet or High Speed Blender or Small Food Processor
Ingredients
- 2 cups white cabbage shredded
- 2 cups red cabbage shredded
- 1 cup carrot grated
- ¼ cup parsley chopped
- 2 green onions sliced
- 5 rashers bacon* (200g/7oz)
- Sea salt and cracked black pepper
- 5 rashers bacon (200g/7oz)
- 2 tbsps bacon fat
- ¼ cup keto mayonnaise
- ⅓ cup sour cream
- 3 tbsps apple cider vinegar
Instructions
- Heat up your grill (broiler), to medium-high heat. Cut off the rind from your bacon and arrange bacon on a lined baking tray so that the rashers are not touching.
- Grill until golden and crisp on both sides, and drain the bacon fat into a heatproof container when you turn the bacon around as we are going to use it in our dressing.
- Allow the bacon to cool then crumble it into bacon bits, reserve half to add to the salad.
- Add half a cup of the crumbled bacon to a high-speed blender or small food processor, add the remaining dressing ingredients, season and blitz well to combine. Taste and adjust seasonings according to your liking.
- Wash your cabbages well, remove the core and the outer damaged leaves. Then either shred by hand, or with a mandoline or for super-fast salad making use the slicing attachment in your food processor.
- Wash, trim and peel your carrots and coarsely grate with either a box grater or with the grating attachment in your food processor.
- Wash your parsley leaves, shake to remove excess water then pat dry, remove the stems and roughly chop the leaves.
- Trim and wash your green onion then slice thinly.
- Add all the salad ingredients to a large mixing bowl and season with sea salt and cracked black pepper, pour over the dressing and mix well to combine. Make sure the dressing is spread evenly throughout the salad.
- Add all the salad ingredients to a large mixing bowl and season with sea salt and cracked black pepper, pour over the dressing and mix well to combine. Make sure the dressing is spread evenly throughout the salad.
Video
Notes
- TIME-SAVING TIP – use a pre-packed coleslaw mix, you will need 5 cups.
- A quarter of a cup of grated tasty or cheddar cheese will also go well in this salad.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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