Dill Pickle Keto Cole Slaw
A delicious balance of crunchy and creamy with a surprising ingredient - dill pickles and bacon! So good! Easy to make and the perfect foolproof recipe for your next weeknight dinner, cookout, or BBQ. This is a healthy coleslaw dressing recipe and its low carb, sugar-free, and keto-approved.
Ingredients
Keto Coleslaw Dressing
- ¾ cup mayonnaise we used Sir Kensington Avocado Oil Mayo
- 1 tablespoon Swerve sugar substitute Or regular sugar
- 1 tablespoon cider vinegar
- 1 tablespoon pickle juice
- 1 teaspoon dijon mustard
Coleslaw
- 8 ounces red cabbage thinly sliced/shredded
- 8 ounces green cabbage thinly sliced/shredded
- 9 bacon slices cooked and crumbled
- 2 stalks celery chopped
- ⅓ cup dill pickles chopped
- Salt and pepper to taste
Instructions
- Mix all the coleslaw dressing ingredients together in a small bowl.
- In a large bowl add cabbage, celery, and pickles.
- Add dressing to coleslaw salad. Add bacon. Toss all ingredients until well incorporated.
- Cover and refrigerate at least 1 hour up to 8 hours.
- Season with salt and pepper (if needed).
- Enjoy!
Video
Kori's Tips
For a creamier coleslaw, refrigerate longer or add 1/4 cup more mayonnaise. For crisper coleslaw refrigerate less time.
Do not add salt or pepper until all ingredients are tossed together. Bacon, mayonnaise, and pickle juice all have varying amounts salt and seasoning. Adjust salt and pepper, seasoning accordingly.
Nutrition
Serving: 1/8 of recipes (approx. 1/2 cup)Calories: 147kcalCarbohydrates: 7.2gProtein: 1.3gFat: 13.1gCholesterol: 11.5mgSodium: 259mgFiber: 1.6gSugar: 4g
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