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Easy Keto Coleslaw – Sweet, Vinegar-Based

Spring is here (at least, as I write this post!), and that means barbecues and picnics! Grilled meat and picnic packs both require easy side dishes like coleslaw.

Being Keto doesn’t mean you have to give up this tangy-sweet, Springtime side dish.

With one simple tweak to a good ol’ fashioned, Southern Coleslaw recipe, you can pile it on top of your pulled pork, or create the lowest carb slaw burger you’ve ever had!

Which kind of slaw person are you?

There seems to be two types of slaw people out there.

The first type of person likes a creamy coleslaw. Creamy slaws are often dressed with mayonnaise, some type of buttermilk-style dressing, or even a combination. Creamy slaw is usually sweet but may also have a slight tang from a touch of vinegar. A creamy slaw is great with spicy foods like Nashville Hot Chicken, or a spicy jalapeno burger.

The second type of person likes a sweet, vinegar-based slaw. The acid in the vinegar cuts through the richness of meats like pulled pork, brisket or those big ol’ juicy cheeseburgers.

Both slaw types have no end of variations in their recipes. Some have dried fruits in them like raisins or cranberries, and some slaws are made with other veggies like broccoli or zucchini, and they often contain aromatics and/or onions.

Rebecca and I both tend to be somewhere in the middle. We like both kinds of slaw, depending on what type of dish it might accompany.

Today’s Keto Coleslaw Recipe

For our recipe today, we developed a vinegar-based slaw because it fits into the plan for our next few posts.

Since it’s grilling/barbecue season, we’re going to break down each component of a pulled pork sandwich and give you a Keto version of each.

Keep an eye out for an upcoming post where we put together a list of low carb recipes to cover all your cookout/BBQ needs!

Ok, let’s get on with the slaw recipe.

Ingredient Notes

Slaw Mix:

You COULD buy all the veggies separately and shred them yourself.

I admit, I’ve done that a lot in the past. It’s a bit cheaper to shred everything yourself, and you have more control of the veggies that go in.


It also takes a lot longer and makes a much bigger mess!

Since the title of this post has the word “Easy” in it, I’m recommending you just get the pre-shredded bag of slaw mix at Walmart. It’s already conveniently weighed for you and the only thing you have to throw away is the bag.


If you DO decide to shred the veggies yourself, do yourself a favor and use a food processor.

It makes short work of the shredding process. If you have to make a lot of slaw, this really is the way to go.

And it’s in good keeping with the “easy” theme we’re going with today!

Food Processor

We use the Cuisinart 14 Cup Food processor.

I've had mine for almost 10 years now.

It has a good, heavy (and powerful) motor, solid parts, and is easy to set up and use.

Though it's seen heavy, sometimes daily use, this work horse is still going strong!

I love this thing!

Monkfruit Sweetener

Monkfruit quickly became our favorite Keto sweetener. It tastes good, has no aftertaste that we can discern and it doesn’t affect our blood glucose at all. It also stands up to heat better than most other Keto sweeteners.

The only downside is that it’s a little more expensive than other sweeteners, but we think it’s worth it.

Granulated (aka Classic) Monkfruit is a substitute for white sugar, and can be used as a 1:1 replacement in most recipes.



This keto slaw recipe recipe uses Red Wine Vinegar. I like it because if makes the sweetness from the Monk Fruit stand out a little.

Combined with that really mild fruity flavor that Monk Fruit has, this slaw almost tastes like it has raisins in it. It’s really a nice combination.

If you prefer Apple Cider Vinegar, however, that works well in this recipe also. Just expect it to have a touch more of that acidic bite.

Red Wine Vinegar

Red Wine Vinegar adds the acid that most dishes need to balance out the flavors.

Red wine vinegar provides some additional flavor as well without adding any carbs like a Balsamic vinegar might.

We like the Pompeian brand because it tastes great, it's easy to find, and usually reasonably priced.


The Oil:

I recommend Extra Virgin Olive Oil for this rather than regular Olive Oil. You’re basically making a dressing for the slaw, so Extra Virgin Olive Oil will bring a bit more flavor to the party. I’ve also used Avocado Oil for this. It’s good, but I still prefer Extra Virgin Olive Oil for the traditional slaw flavor.

If you want the flavor of your slaw to lean toward a more Southwest flavor, though, Avocado Oil is a good way to go.

Notes on the Recipe Instructions

This is where it’s easy.

That toughest, most time-consuming part is shredding the cabbage and any other veggies you might want to put in.

But since you bought a bag of shredded slaw from Walmart already (or you have your handy food processor out and ready), this is going to be easy mode.

Mix all the non veggie ingredients into the vinegar first.

This is primarily to let the Monk Fruit dissolve before you mix it into the slaw. If you don’t let it dissolve first, you might find a few granules in your finished slaw.

There is no reason to heat the liquid first like you might do if you were using plain old sugar. Monk Fruit will dissolve at room temperature. So that makes this even easier!

A bonus to that is you don’t have to wait for your slaw solution to cool off before you mix in your veggies.

Mix everything together in a very large bowl!

It may just be me, but I can’t mix slaw without making a great big, damn mess!

The larger the bowl, though, the more I can mitigate that mess.

Pro Tip: Put on a rubber glove and just mix the slaw up with your hand. It makes things about a thousand times easier than using a utensil.


The hard part is done. Just park your slaw in the fridge until it’s ready to serve. In my opinion, the colder it is, the better. Also, the longer it’s able to sit and let the flavors combine, the better it tastes.

In fact, I often make this the night before I plan on serving .

Thanks for Reading

We hope you enjoy our Keto Sweet Vinegar-Based Coleslaw. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at or join us on our Facebook Page where we share and discuss Keto recipes all the time.

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Keto Sweet Vinegar Based Coleslaw

An easy, yummy, low carb way to have a sweet, vinegar based coleslaw.

Course Side Dish
Cuisine American
Keyword Coleslaw, Picnic, Side Dish, Slaw, Sweet
Prep Time 20 minutes
Servings 6 5 oz servings
Calories 90.3 kcal



  1. Combine all ingredients except for the veggies in a bowl. Mix thouroughly to combine,

  2. Let solution rest so the Monk Fruit will dissolve (at least 5 minutes)

  3. Prepare veggies by either opening the bag of mix or by shredding them.
  4. In a large bowl, combine the veggies and the vinegar mixture. Mix throughly until all veggies are coated.

Recipe Notes

You can serve right away, but it’s better if you referigerate for 1-2 hours. It’s best if you refrigerate over night.

Nutrition Facts
Keto Sweet Vinegar Based Coleslaw
Amount Per Serving (5 oz)
Calories 90.3 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Carbohydrates 3.5g1%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.

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The products on this page may be affiliate links; many of them found on Amazon. If you purchase any of these products through our links, we will receive a small commission from the sale. See our Affiliate Disclaimer for more information.