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Keto Coleslaw

This is our go-to for a delicious keto coleslaw with red cabbage and garlic dressing.
Prep Time 20 mins
Course Salad
Cuisine American
Servings 4
Calories 376 kcal


  • 2 eggs
  • 1 tsp salt
  • 12 cloves garlic
  • 2 tbsp apple cider vinegar
  • 2 cups light olive oil
  • 1/2 cup apple cider vinegar
  • 1 cup of lightly packed fresh herbs such as chives parsley, dill, basil…finely chopped
  • 8 cups red cabbage finely shredded , about 1 large head
  • 1 carrot shredded
  • 1/2 red onion medium, finely diced
  • 1/2 cup almonds coarsely chopped


  • Make the dressing first so the flavors can be blending while you put together the salad. This is essentially a homemade mayonnaise with loads of flavor.
  • Use a food processor for the amounts given here.
  • Place the eggs, salt, garlic, and 2 tablespoons of vinegar into the processor. Whisk until creamy.
  • Begin adding the oil in a slow trickle. Watch for the change of texture to take place. The mayonnaise will “take” and become thick. Continue whisking as you add the oil and vinegar alternately – in thin streams.
  • Fold in the finely chopped herbs.
  • Shred, dice, and chop all salad ingredients.
  • Toss together in a large bowl. Get an even distribution of component parts.
  • Just before serving, toss with the dressing. Dress only the amount you expect to be consumed at this meal.
  • Refrigerate the remaining salad in an airtight container.