Easy Low Carb Coleslaw

I love Summer and the warm weather it brings. It is a time of tilling the garden, picking buckets of fresh oranges off our trees, eating loads of juicy watermelon and of course, making gallons of Sun Tea out in the backyard. All of those activities scream Summer fun. Even for someone like myself though, who is a big fan of cooking, baking etc., there are days where I have been busy outside or the hot days are getting long and cooking doesn’t sound like something I want to do. It is on those days that I whip up a batch of Easy Low Carb Coleslaw to go as a side dish for a batch of hot dogs pulled off the grill.

Easy Low Carb Coleslaw is cold and crisp with a creamy vinegar based dressing.

This recipe for Easy Low Carb Coleslaw has been in my recipe arsenal for years. We love it so much, even when we aren’t eating low carb. This is the coleslaw recipe we pull out and use over and over. It has a creamy dressing, but isn’t too sweet. I use apple cider vinegar, which has less bite than regular white vinegar.

I call this Easy Low Carb Coleslaw because sometimes I only use shredded cabbage then mix in the dressing and it is perfect. Then, there are other times when I chop up bell peppers or pickled jalapenos to add to the salad. If I really want to push it to a different flavor, I add drained, crushed pineapple. I love that this is a basic coleslaw that I can take many different directions depending on my many whims.

This Easy Low Carb Coleslaw is ready in 5 minutes and your family will love it!!

This is a recipe that is quick to make and easy to clean up. I mix the dressing in the bottom of the bowl I am adding the shredded cabbage to. If I want to be really quick, I use pre-shredded cabbage from the store and toss that into the bowl containing the dressing and give it several tosses with tongs and it is ready to go into the fridge to chill 5 minutes!

To make Easy Low Carb Coleslaw, start with a big bowl. You want enough room to be able to toss your coleslaw without it coming out over the sides. Add to the bowl, the mayonnaise, sugar substitute, apple cider vinegar, salt and pepper to taste. The ingredients are simple, so pick things you like. I use Monk granulated sugar. It does not haven a yucky aftertaste that so many sugar substitutes do and it is used 1:1 like regular white sugar. I like apple cider vinegar, but others may like white vinegar or even red wine vinegar. I crack black pepper into my dressing because I love the crunch of larger pieces of pepper when eating this salad. Use the ingredients you love and the result will be a recipe you make again and again!

I have mixed red cabbage in with green cabbage or used Napa cabbage instead for a different look and a very slightly different taste. They have all been delicious! I like to make a double or even triple batch of this salad, ensuring I have leftovers. I then eat it for lunch or I have another meal side dish, for later in the week. This is a salad that gets better with age! Enjoy friends!

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