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Keto Coleslaw

Creamy and Tangy Keto Coleslaw



12 ounces green cabbage, shredded

 6 ounces red cabbage, shredded 

1 medium carrot, shredded

¼ cup chopped fresh parsley

2 green onions, thinly sliced

1 cup mayonnaise

2 tbsp sour cream

1 tbsp apple cider vinegar

salt and black pepper, to taste


  1. In a small bowl combine the mayonnaise, sour cream, apple cider vinegar and salt and black pepper to taste.
  2. In a large bowl combine the green cabbage, red cabbage, carrot, parsley and green onions.
  3. Pour the mayonnaise mixture over the cabbage mix and stir to combine. 
  4. Add more salt and black pepper if necessary.
  5. Serve immediately or cover and store in the fridge for up to 2 days.


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