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Low Carb Coleslaw


Quick & easy low carb Coleslaw recipe made with no sugar and no mayo so you can feel good about this healthy option! Perfect for a Summer bbq as a side or as a topping on fish tacos. Keto, low carb, gluten free


  • 1 8 oz. package Coleslaw mix
  • 1/2 cup Sour Cream
  • 1/3 cup Heavy Cream
  • 13 tbsp Jalapeno (optional)
  • 1/4 cup White Wine Vinegar
  • 1/4 tsp dry mustard or 1/2 tbsp mustard
  • 1 tbsp Everything spice (or a mix of garlic, onion, salt)
  • freshly cracked black pepper


  1. Mix sour cream, heavy cream, white wine vinegar and spices in a bowl. Add in coleslaw mix and mix to combine.


I like to let this sit in the fridge for 20 minutes before serving to let the flavors get to know each other. It’s even better if you wait a little longer than that! You can omit the jalapeno and scale back the vinegar if desired. If you’d rather use mayo, sub out the heavy cream for mayonnaise. It’ll be a little thicker so you might need to add a little water to thin it out some (or more vinegar, if desired)

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