This keto coleslaw isn't just any ‘slaw – it's inspired by KFC! But my version contains a fraction of the carbohydrates, and it's sugar free!
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So everyone knows coleslaw, right? My low carb Horseradish Coleslaw is one of the oldest recipes on my site. But I really wanted to drill down and work out what was different about the addictive coleslaw found in fast food chains such as KFC.
First, it was the consistency. No long strands here, everything is chopped into small pieces. And also – and I'm sure you're aware of hidden carbs – it contains sugar. A cup of coleslaw from KFC contains about 30g of carbs in a serving of about 190g – and 26g of those are sugar! I knew that I could improve on that!
How to Make Keto Coleslaw – KFC Copycat
For this recipe you'll need a whole head of green cabbage. It makes a LOT of coleslaw but it keeps really well!
Cut it into small chunks and place them in a food processor. Pulse a few times until the cabbage is chopped into small pieces. I had to do mine in several batches, emptying out the food processor after each batch.
Chop up a peeled carrot in the same way, and add to the cabbage. Stir to mix.
In a separate bowl, add mayonnaise, unsweetened almond milk, low carb sweetener (I used classic Lakanto), white wine vinegar, lemon juice, onion powder, salt and white pepper. Whisk to combine.
Add the dressing to the veggies, and turn to coat.
Store in the fridge until required – this is one of those recipes that just gets better and better the longer you leave it!
- 1 head green cabbage (approx 2lb)
- 1 carrot, peeled
- ¾ cup mayonnaise
- ¼ cup unsweetened almond mik
- ¼ cup low carb sweetener (eg Lakanto)
- 3 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon onion powder
- salt and white pepper
- Cut the cabbage into small chunks and place them in a food processor. Pulse a few times until the cabbage is chopped into small pieces. You might need to do this in several batches, emptying out the food processor after each batch.
- Repeat with the carrot, and add to the cabbage. Stir to mix.
- In a separate bowl, add the mayonnaise, unsweetened almond milk, low carb sweetener, white wine vinegar, lemon juice, onion powder, salt and white pepper. Whisk to combine.
- Add the dressing to the veggies, and turn to coat. Store in the fridge until required.
5.7g net carbs per serving of one cup
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Nutrition InformationYield 8 Serving Size 1 cup
Amount Per Serving Calories 198Total Fat 18gSaturated Fat 2.6gTrans Fat 0gCholesterol 8mgSodium 239mgCarbohydrates 8.6gNet Carbohydrates 5.7gFiber 2.9gSugar 3gProtein 2.7g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.