Keto Coleslaw with Dill Pickles and Tangy Mayo Recipe
This Keto Coleslaw recipe offers a tangy, crunchy twist on classic coleslaw with the refreshing addition of dill pickles and fresh dill. Perfect as a low carb side dish, it combines shredded cabbage, radishes, and green onions with a creamy, flavorful dressing made from mayonnaise, pickle juice, and Dijon mustard. With just 3.6g net carbs per serving, this keto-friendly, easy-to-make coleslaw is sure to be a hit at any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes plus chilling time
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Vegetables
- 16 ounces (453.59 g) shredded cabbage
- 3/4 cup (107.25 g) chopped dill pickles
- 2 medium green onion, thinly sliced
- 4 medium red radish, finely diced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh dill
Dressing
- 1/2 cup (112 g) mayonnaise
- 3 tbsp (45 g) pickle juice
- 2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Combine Vegetables: In a large bowl, add the shredded cabbage, chopped dill pickles, thinly sliced green onions, finely diced red radishes, minced garlic, and chopped fresh dill. Toss all the ingredients thoroughly to combine them evenly.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, pickle juice, and Dijon mustard until the mixture is smooth and well blended.
- Toss Salad: Pour the prepared dressing over the vegetable mixture and mix well to ensure every piece is coated with the flavorful dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 1 hour, allowing the flavors to meld properly. Before serving, taste and add salt and pepper as needed.
Notes
- Storage Information: Store the coleslaw in the refrigerator in a covered container for up to 5 days to maintain freshness and flavor.
