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Low Carb Coleslaw with Dill
Rich and creamy, with the perfect hint of spice, this low carb coleslaw is a great companion to all of your seafood dinners. Budget friendly and no special ingredients! This recipe is low carb, keto, sugar free, and a Trim Healthy Mama S Recipe.
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Low Carb Coleslaw has to be one of the easiest side dishes to make. I threw my cabbage into my food processor and gave it a whirl while I mixed the dressing ingredients.
Honestly, it took less than five minutes from start to finish! Of course, as with most coleslaws, this tastes best after it refrigerates for 30 minutes or longer. This allows the flavors to meld together, giving you rich, creamy flavor in every bite!
This low carb coleslaw was a great accompaniment this week to my husband’s Pecan Crusted Tilapia. Make these two dishes, add a non-starchy vegetable (we had roasted okra) and you have a delicious, filling and healthy meal.
This side dish will be great any time, but it will be especially lovely in the summertime. It is perfect for taking to a pot-luck or a picnic.
I used to hand chop all of my cabbage. But this time, I just thinly sliced it, then threw it into my Ninja Food Processor. I gave it a whirl and within seconds I had perfectly shredded cabbage. It was wonderful! I guess I will be using my food processor more often!
I used fresh dill in this recipe (which is AMAZING), but you can use dried dill if that is all you have. However, you only want to use 1 teaspoon if using dried herbs.
I sweetened my coleslaw a bit with 1 “doonk” of stevia. I thought that was a little too much, so I cut the amount back to ½ of a “doonk.” (For those of you who are not familiar with Trim Healthy Mama, a “doonk” is 1/32 of a teaspoon.)
If you want more than 4 servings, simply double this recipe and use a full head of cabbage.
So what do you need for this Low Carb Coleslaw with Dill?
½ Head Cabbage (about 3 cups, shredded/chopped)
1 Tablespoon Fresh Dill (or 1 Teaspoon Dried)
1 Teaspoon Salt
½ Teaspoon Onion Powder
½ “Doonk” Stevia (a “doonk” is 1/32 of a teaspoon)
⅓ Cup Mayonnaise
1 Tablespoon Red Wine Vinegar
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Low Carb Coleslaw with Dill
- Thinly slice ½ head of cabbage, then process in a food processor until cabbage is finely chopped.
- In a large bowl, mix mayonnaise, red wine vinegar, dill, salt, onion powder, and stevia.
- Add chopped cabbage to bowl and stir well.
- Refrigerate for at least 30 minutes before serving.