Low Carb Coleslaw served on low carb english muffins on white paper plate
Barbecue, Comfort Foods, Contains Meat, Gluten Free, Low Carb, Paleo, Southern

Low Carb ColeSlaw

Pulled pork sandwiches with slaw is a Southern classic, but hardly the stuff of low carb diets… or is it?  Thanks to this easy and marvelous recipe for keto rolls that are just 2g carbohydrates each, this southern classic is a true low carb possibility. We picked up a pound of dry rub smoked pulled pork and baked up some of these delicious seeded rolls, all that was needed was a nice slaw.

Basic coleslaw is cabbage dressed in mayonnaise and vinegar with sugar. There are a number of sugar substitutes but my favorite for keto cooking is liquid stevia drops. I found a fantastic Asian Slaw salad kit at Costco by Taylor Farms that contains Savoy and green cabbage, carrots, celery and cilantro. It comes with dressing and toppings like sesame sticks, cashews and an assortment of sesame seeds in separate packets. I usually toss the dressing and put the sesame sticks out for the squirrels. The seeds are perfect for dressing my keto buns. Because this blend does contain carrots, I reduce the over all sugar content by adding extra finely shredded green cabbage. Cabbage is an excellent low carb vegetable at just 5 carbs per cup and 2g of fiber for a net carb total of 3g of carbohydrates.

To get the slaw started I blend together one cup of slaw mix with one cup of finely shredded cabbage in a glass bowl. Since I will be using this slaw to dress pulled pork I will only be using a couple of spoonfuls per sandwich and not a full side serving. This smaller portion reduces the carbohydrate count to 2g per serving, less than one net gram!

Prepare the dressing in a separate glass bowl. Start with four tablespoons of sugar free mayonnaise. I use Duke’s which adds no sugar to their product, or better yet, make your own! Season the mayonnaise with a pinch of salt and several grinds of fresh black pepper, a healthy dose of Smoked Paprika and a dash of Cayenne for zip. Add a tablespoon of Bragg Apple Cider Vinegar and an equal tablespoon of water to thin the mayonnaise into a dressing. Stir this all together and then sweeten the dressing to taste with the Stevia drops. I started with six drops and decided 20 was best. It gave it just the right amount of sweetness.

Once the dressing is fully blended, pour it onto the salad and toss thoroughly to ensure that all of the salad is covered. The last thing to do is cover the bowl and put it in the fridge to chill for at least an hour before serving so that the flavors fully meld. I made my slaw first and then baked my rolls which take exactly one hour to bake! Convenient huh?

To serve, butter your fresh sliced keto roll and pile on the smoked pork, place a scoop of slaw on each. Southern barbecue perfection!!

  • 1 C Asian Slaw Mix (cabbage, cilantro, celery and carrot matchsticks)
  • 1 C Finely Shredded Cabbage
  • 4 T No Sugar Mayonnaise
  • 1 T Apple Cider Vinegar
  • 1 T Water
  • 1/2 tsp or so Smoked Paprika
  • Dash of Cayenne Red Pepper
  • Healthy pinch Pink Salt
  • Several Grinds Black Pepper
  • 15-20 Drops Liquid Stevia
  1. Mix the Mayonnaise with vinegar and water to form a dressing.
  2. Season he dressing with salt pepper, Cayenne and smoked Paprika.
  3. Sweeten the dressing to taste with the stevia drops.
  4. Toss the cabbage with the Asian Slaw mix to blend it.
  5. Dress the cabbage blend with the sugar-free dressing.
  6. Cover and chill for at least an hour before serving.


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1 Comment

  1. I’ve recently started LCHF, and I’ve been searching for Low carb recipe!! I love salad, so this is just a perfect recipe to be added to my weekly meal plan!! Thanks a bunch 🙂

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