1. Classic Creamy Keto Coleslaw
- 4 cups shredded cabbage, 2 carrots grated
- Dressing: 1/2 cup mayo, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp celery seed, salt, pepper, 1 tsp erythritol
2. Asian-Style Sesame Coleslaw
- 4 cups cabbage, 1 cup shredded purple cabbage
- Dressing: 3 tbsp mayo, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated ginger, 1 clove garlic minced, 1 tsp sugar substitute
- Garnish: sesame seeds, chopped green onions
3. Spicy Mexican Coleslaw
- 4 cups cabbage, 1/4 cup cilantro chopped
- Dressing: 1/2 cup mayo, juice of 1 lime, 1 jalapeño minced, 1 tsp cumin, 1/2 tsp chili powder, salt
4. Bacon Ranch Coleslaw
- 4 cups cabbage, 6 strips bacon cooked and crumbled
- Dressing: 1/2 cup mayo, 2 tbsp sour cream, 1 packet ranch seasoning, 2 tbsp apple cider vinegar
5. Creamy Dill Coleslaw
- 4 cups cabbage, 1/4 cup fresh dill chopped
- Dressing: 1/2 cup mayo, 2 tbsp white vinegar, 1 tbsp Dijon mustard, 1 tsp dried dill, 1/2 tsp garlic powder, salt, pepper
6. Vinegar-Based Tangy Slaw
- 4 cups cabbage, 1 bell pepper thinly sliced
- Dressing: 1/4 cup olive oil, 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp celery seed, 1 tsp erythritol, salt, pepper
All recipes serve 4-6 and keep well refrigerated for 3-5 days. Mix dressing ingredients first, then toss with vegetables and let chill for 30 minutes before serving.
