#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
0 min
ready time
15 min
Keto Cheese Slaw
If you are a coleslaw fan, you’ve got to try making this creamy Keto cheese slaw. It is so delicious and very simple to toss together. It has a mild sweet-tangy balance that is going to please all palettes. This Keto cheese recipe can be paired with almost any dish - perfect for gatherings and BBQ's
Can you customize this Keto cheese slaw?
Yes, you can customize this Keto cheese slaw. A simple way to customize this Keto cheese slaw is by adding a variety of low-carb vegetables like lettuce and green cabbage. Another way to customize this Keto cheese slaw is by adding different types of cheeses. A few cheese options include blue cheese, cheddar cheese, mozzarella cheese, and parmesan cheese. Crispy bacon and nuts such as slivered almonds, crushed walnuts, or cashews also work well in this Keto cheese slaw to add crunch and flavor.
What to serve with this Keto cheese slaw?
This Keto cheese slaw can be served alongside low-carb burgers, with taquitos, or on top of low-carb tacos. It can also be served as a side dish with low-carb cheese grits or as a dish for a potluck. This Keto recipe can also be served on loaded zucchini fries or as a side with baked vegetables.
How to store this Keto cheese slaw?
This Keto cheese slaw is so delicious, we doubt you will have any leftovers to store. In case you do have some leftovers, store this Keto cheese slaw in an airtight container in the refrigerator for up to 4 days. We recommend making this slaw ahead of time to allow the shredded red cabbage and red onion to absorb all the sauce flavors.
Net Carbs
5.3 g
Fiber
1.9 g
Total Carbs
8.8 g
Protein
11.8 g
Fats
47 g
495 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brussels sprouts, raw
100 g
Cabbage, red, raw
100 g
Red onion
0.25 medium - 2 1/2" diameter
Mayonnaise
0.75 cup
Sour cream
0.33 cup
Dijon mustard
1 tbsp
Apple cider vinegar
2 tbsp
Powdered Erythritol (Icing Sugar)
2 tsp
Salt
0.5 tsp
Black pepper
0.25 tsp
White Sharp Cheddar Cheese
150 g
Parsley
1 tbsp, chopped
Lemon
2 wedge - 1/8 of medium
Recipe Steps
steps 3
15 min
Step 1
Thinly shred the red cabbage and Brussels sprouts, slice the red onion, and grate the cheese. To a medium-sized mixing bowl, add the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, powdered erythritol, salt, black pepper, and white cheddar cheese. Whisk until creamy and well combined.Step 2
Add in the shredded red cabbage and red onion. Toss together until well combined, and the vegetables are well coated in the creamy sauce. Taste and adjust the seasoning to your liking.Step 3
Cover with plastic wrap and transfer to the refrigerator to chill for about 1 hour. Serve in a side bowl and garnish with more shredded cheese and chopped parsley. Enjoy.
