This spicy keto coleslaw recipe makes a delicious, crunchy chipotle slaw that's packed with flavor and a bold, spicy kick! 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 gives the coleslaw dressing a bold and zesty flavor.
Keto coleslaw is simple to make and is the perfect side dish for all kinds of mains.
Air fryer rotisserie chicken, keto meatloaf, grilled salmon, halibut or cod (FISH TACOS!)- they all pair well with this low-carb coleslaw recipe.
Just like traditional coleslaw, it's sweet and crunchy and slightly tangy (similar to my citrus broccoli slaw).
But this version swaps in a cleaner and healthier mayonnaise along with monk fruit sweetener instead of added sugar.
why this recipe works
Chipotle slaw is one of my favorite keto recipes. It has the perfect amount of heat from the chipotle pepper and it's tossed in a coleslaw dressing that's easy to modify to your own liking.
This keto coleslaw is:
- gluten free, dairy free, paleo and keto diet friendly
- ready in 10 minutes
- a simple and versatile coleslaw that's really easy to customize!
If you ask me, cabbage is an underrated vegetable. It's crisp and versatile and a cruciferous vegetable that is packed with vitamins and phytonutrients.
I love that a head of cabbage can stretch for several meals and it keeps (seemingly) forever in the produce drawer. It's also versatile and adds a nice crunch to salads, tacos, or casseroles (like this keto taco casserole).
Since it's the main ingredient in coleslaw, you can rest assured you're getting a mix of vitamins and nutrients in this nourishing low-carb recipe.
Keto coleslaw comes together in a matter of minutes, and all you need are the following simple ingredients:
- green cabbage, shredded
- purple cabbage, shredded (also known as red cabbage)
- 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 inflammatory omega-6s
- canned, full-fat coconut milk (or non-dairy milk of choice- I've also used unsweetened macadamia milk)
- chipotle pepper in adobo sauce (from a can)
- fresh lime juice (or sub lemon juice or apple cider vinegar)
- garlic powder
- cilantro (optional)
- red pepper flakes (optional)
- sweetener of choice (powdered monk fruit, agave, liquid monk fruit or stevia drops, etc.)
a simple keto coleslaw recipe
Just a few minutes of prep time will give you a crunchy and fresh coleslaw with a mix of healthy fat and fresh vegetables!
This homemade coleslaw recipe is a quick side that requires minimal effort. Take a look at the steps below but be sure to view the printable recipe card at the bottom of the page for all of the details.
Tip: 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. You can also save time and use a bag of coleslaw mix from the grocery store.
- Mix the cabbage and radish: Add the shredded cabbage to a large bowl and toss with the matchstick-cut radishes.
- 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, black pepper, garlic powder, and blend a bit more. Sweeten to taste.
- Make the keto coleslaw: Pour the spicy coleslaw dressing over the salad mixture, then toss to combine. Serve this keto slaw with wedges of lime and a garnish of chopped cilantro sprinkled on top.
low-carb coleslaw tips
- This spicy coleslaw will keep in the fridge for 3-5 days in an airtight container. It holds up well which makes it a great option if you're looking for a 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, lime juice or sweetener. And if it's not spicy enough, add in a piece of another chipotle pepper or some of the adobo sauce from the can.
- Feel free to add in shredded carrots or other low-carb vegetables like broccoli slaw or shredded kale.
- You can also finely chop the chipotle pepper and whisk it with the other dressing ingredients in a small bowl.
I love this spicy keto coleslaw and I know you will too! It's the perfect creamy coleslaw for barbecues, easy weeknight dinners and any other main dish situation.
you might also love...
- Roasted cauliflower salad with citrus tahini dressing is a delicious, flavor-packed salad that blends sweet and spicy to perfection!
- Keto broccoli salad with bacon and maple dressing is one of my favorites! A creamy, sweet and salty dressing is drizzled over broccoli florets, blueberries and bacon pieces-- it's what summer picnic dreams are made of!
- Cabbage and sausage soup with roasted vegetables. It's a rich and hearty soup recipe that packs a ton of flavor.
- Easy keto biscuits made with almond flour. They're rich and tender and buttery with an ultra low carb count.
Spicy Keto Coleslaw Recipe (Chipotle Slaw)
A spicy keto coleslaw that only takes 15 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.
- ½ large head green cabbage
- ¼ large head purple cabbage
- 1 bunch radishes, cut julienne (matchstick cut)
- ½ 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)
- ½ teaspoon garlic powder
- ⅓ cup cilantro, chopped (optional)
- red pepper flakes (optional garnish)
- sweetener of choice (powdered monk fruit sweetener, liquid monk fruit or stevia drops, agave, etc.)
- 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.
- Place the cabbage in a large mixing bowl and toss it with the cut radishes.
- 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.
- 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. Add sweetener to taste. Adjust dressing to your own taste, adding lime juice if needed, or more chipotle pepper if you prefer the dressing to be spicier.
- Pour the dressing over the cabbage mixture and toss it well until all the cabbage is coated.
- Chill or serve, sprinkled with the chopped cilantro and red pepper flakes (optional).
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 3-5 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) along with 1-2 tablespoons of the adobo sauce from the can.
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.
Did you make this recipe? Let me know!