closeup of spicy keto coleslaw in a bowl with a fork

spicy keto coleslaw {gluten-free, dairy-free}

This spicy keto coleslaw brings the heat and the crunch! It’s a ready-in-10-minutes kind of salad situation that is so easy to make, and healthy for you too. A chipotle pepper added to the dressing is what makes this keto coleslaw a spicy coleslaw recipe, which gives it bold and zesty flavor that sets this low-carb coleslaw apart.

This keto coleslaw is also:

  • gluten-free
  • dairy-free
  • low-carb
  • paleo-friendly
  • ready in 10 minutes

It’s a short keto coleslaw recipe and one that’s really easy to customize!

shredded cabbage and radish in a bowl for keto coleslaw

is cabbage keto friendly?

Cabbage is low in carbs and absolutely okay to incorporate into a keto diet! You can eat it raw, cooked, sautéed, etc. Plus, as a cruciferous vegetable, cabbage is packed with vitamins and phytonutrients.

In fact, from a culinary perspective, I have a bit of an obsession with cabbage, which may quite possibly be the world’s most boring vegetable. But is it? Hear me out: cabbage keeps forever in the fridge (or at least it seems that way); it adds a nice crunch to salads, tacos, or casseroles (or keto taco casseroles!); and it’s so versatile! Here are a couple of other keto cabbage recipes I’ve shared:

ingredients for spicy keto coleslaw

This recipe comes together in a matter of minutes, and all you need are the following ingredients:

  • green cabbage, shredded
  • purple cabbage, shredded
  • radishes, sliced thin or matchstick-cut
  • avocado oil mayonnaise- I use Chosen Foods mayo but you can also use mayo made with another kind of oil (olive oil, coconut oil, etc.) that is not high in omega-6s (oils like canola and vegetable oil are pro-inflammatory)
  • canned, full-fat coconut milk (or non-dairy milk of choice- I’ve also used unsweetened macadamia milk)
  • chipotle pepper in adobo sauce (typically found canned)
  • fresh lime juice
  • salt/pepper
  • garlic powder
  • cilantro (optional)
  • red pepper flakes (optional)

how to make keto coleslaw

I don’t usually add carrots to this low-carb coleslaw, but you totally can. Make sure to shred the cabbage thin– simply slice it as thin as possible OR run it through a food processor using the shredding blade.

  1. Mix the cabbage and radish: Add the shredded cabbage to a large bowl and toss with the matchstick-cut radishes.
  2. Make the spicy keto coleslaw dressing: In a small blender or food processor, combine the mayonnaise, chipotle pepper, seasonings and lime juice. Add 1 tablespoon of the coconut milk (or non-dairy milk of choice) and blend/process until smooth (about 1 minute). This is where you customize based on taste: I usually add 1-2 more tablespoons of coconut milk to thin the dressing down. Add the salt and pepper and the garlic powder, blend a bit more, and then taste. Adjust as needed.
  3. Make the keto coleslaw: Pour the spicy coleslaw dressing over the salad mixture, then toss to combine. Serve this low-carb coleslaw with wedges of lime and a garnish of chopped cilantro sprinkled on top.
spicy keto coleslaw in mixing bowl with chipotle crema on top
squeezing lime on spicy keto coleslaw

spicy coleslaw tips

This spicy coleslaw will keep in the fridge for at least two days, which makes it a great salad to prep ahead of time!

The spiciness of this keto coleslaw will vary based on the size of the chipotle pepper used. If it’s too spicy, you can adjust by adding more mayo or lime juice. And if it’s not spicy enough, add in a piece of another chipotle pepper (or even fresh jalapeño slices). The options are endless, which is why I love this spicy keto coleslaw and I know you will too! It’s perfect for barbecues, easy weeknight dinners, and lunch on-the-go.

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spicy keto coleslaw in mixing bowl with chipotle crema on top

spicy keto coleslaw (gluten-free, dairy-free)

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

A spicy keto coleslaw that only takes 10 minutes to make! This low-carb coleslaw is a blend of shredded cabbage and radish, topped with a chipotle dressing that brings the flavor and heat. This spicy coleslaw recipe is also gf, keto, and dairy-free.

Ingredients

  • 1/2 large head green cabbage
  • 1/4 large head purple cabbage 
  • 1 bunch radishes, cut julienne (matchstick cut)
  • 1/2 cup mayonnaise (preferably avocado oil mayo like Chosen Foods)
  • 2-3 tablespoons full-fat canned coconut milk (or other non-dairy milk)
  • 1 chipotle pepper in adobo sauce (canned)
  • 1-2 tablespoons fresh lime juice 
  • salt and pepper (to taste)
  • 1/2 teaspoon garlic powder 
  • 1/3 cup cilantro, chopped (optional)
  • red pepper flakes (optional garnish)

Instructions

  1. Shred the cabbage by slicing it as thin as you can make it or by running it through a food processor with the shredding blade attachment.
  2. Place the cabbage in a large mixing bowl and toss it with the cut radishes.
  3. In a food processor or blender, combine the mayonnaise, 1 tablespoon of coconut milk, chipotle pepper, lime juice, salt and pepper, and garlic powder. Blend/process for about 1 minute, or until smooth.
  4. Scrape down the sides of the blender/food processor. Depending on how thick the dressing appears (and your preference), add the remaining coconut milk, 1 tablespoon at a time, until it reaches the consistency you want. Taste and adjust for flavor, adding more lime juice if needed, or more chipotle pepper if you prefer the dressing to be spicier.
  5. Pour the dressing over the cabbage mixture and toss it well until all the cabbage is coated.
  6. Chill or serve, sprinkled with the chopped cilantro and red pepper flakes (optional).

Notes

I use Chosen Foods' avocado oil mayo (they also make a keto mayo), and while it's not necessary, I always recommend choosing a mayonnaise that is not made with high omega-6 oils (like canola or vegetable oil).

This spicy coleslaw will keep in the fridge for at least two days.

The spiciness of this keto coleslaw will vary based on the size of the chipotle pepper used. If it's too spicy, you can adjust by adding more mayo or lime juice. And if it's not spicy enough, add in a piece of another chipotle pepper (or even fresh jalapeño slices).

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 262mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

This nutritional information is approximate and is provided for convenience as a courtesy.

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