Coleslaw – for Low-Carb Diets is one of my favorite side dishes to make when I’m watching my carbs but don’t want to give up delicious, satisfying food. This crisp and tangy slaw comes together in just minutes, and it’s perfect alongside grilled meats or roasted vegetables.
What makes this recipe so special is the simple magic of quality mayonnaise combined with apple cider vinegar—it creates the most wonderful creamy-tangy dressing that coats every bit of fresh cabbage and celery. A touch of sugar balances the vinegar beautifully, and I love that you can adjust the mayo to cream ratio depending on how rich you like it.
I’ve served this slaw at countless family gatherings, and it’s always a hit with folks watching their carbs or just looking for something fresh and wholesome. My grandchildren actually ask for it by name, and I think it’s because they can taste the love that goes into making something so simple taste so good.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Coleslaw – for Low-Carb Diets
Ingredients
- 12 cup Mayonnaise
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Sugar
- 6 cup Cabbage
- 1 teaspoon Celery
- 0.25 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
- NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
- Thinly slice cabbage with knife.
- Cut shreds into 1-inch pieces.
- Put in bowl.
- Add all other ingredients and stir to mix well.
- Chill; stir before serving.
