Memphis Style Keto Coleslaw Recipe [Low Carb, Sugar-Free] (2024)

Memphis Style Keto Coleslaw Recipe – An unapologetically bold & creamy Southern side dish also known as pulled pork’s ride or die & a keto-friendly, sugar-free, gluten-free, low carb slaw with 3.4 net carbs per serving.

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This week has been c-r-a-z-y. My back is killing me – My 18-year-old is stressing over high school graduation, college, & life in general; my middle child thinks nobody cares about her and my son Nathan is all over the place. I’m always questioning my competence as a parent and adult in general and some days I think my guardian angel is drunk. Murphy’s Law has been in full effect over here. Have you ever had one of those days?

Was that a weak segway into this keto coleslaw recipe? Maybe, but stick with me here. This one is easy even when your back hurts and your life is out of control!

You can throw this one together in 5 minutes if you need a side dish ASAP. Oh, and this Keto Creamed Spinach is also a fabulous choice!

We used 2 ten-ounce bags of pre-shredded cabbage. You can also use a head of cabbage it that’s your thing. Either way – you’ll want to check out the tips below to eliminate Soggy Slaw Syndrome from your life forever.

To give the slaw a sweet, Memphis-style taste without adding sugar, I swapped the traditional recipe’s brown sugar with Sukrin Gold Brown Sugar Substitute. Worked like a charm.

Memphis Style Keto Coleslaw Recipe Ingredients

• Shredded Cabbage
• Hellman’s Mayonnaise
• Green Bell Pepper
• Red Onion
• Apple Cider Vinegar
• Sukrin Gold
• Kosher Salt
• Paprika
• Dry Mustard
• Oregano
• Black Pepper
• Granulated Garlic
• Coriander
• Onion Powder

No More Soggy Slaw!

Warning: This takes extra time. Skip it if you’ve waited until the last minute and you’re in an emergency slaw situation. Otherwise, take a look!

Here’s how to eliminate saggy slaw syndrome from your life: Salt the cabbage ahead!

Anytime you dress a salad the contents of that dressing will always break down the cell walls of your cabbage. Also Known As: That thing when you have the perfect salad & you let it sit for a couple of minutes & it turns into a watery, mushy disaster.

Adding salt + a wilting window of an hour or so = crispy dry cabbage that won’t water your dressing down!

How To Prep Cabbage

Remove the outer leaves & rinse with cold water.

Cut the cabbage in half & then cut that half in ½. Throw away the core.

On a cutting board julienne the cabbage by hand or with a mandoline.

Salt the cabbage & put it in the fridge for 1-4 hours. (This extra step is worth it if you have time – refrigerating the cabbage releases moisture & will result in a less soggy slaw!)

Rinse cabbage again with cold water & pat it dry with a paper towel or dry it in a salad spinner for 30 seconds.

Print

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