Bring bold flavors to the table with this Creamy Keto Dill Pickle Coleslaw. A unique twist on traditional coleslaw, this low-carb recipe combines crunchy cabbage, smoky bacon, and tangy dill pickles, all tossed in a rich, keto-friendly dressing. It’s the perfect side dish for a barbecue, potluck, or even a light lunch. Plus, it’s quick to prepare and packed with flavors that will leave everyone wanting more!
Ingredients
For the Keto Coleslaw Dressing
- ¾ cup mayonnaise (preferably avocado oil-based for keto, such as Sir Kensington Avocado Oil Mayo)
- 1 tablespoon of Swerve sugar substitute, or regular sugar if you’re not following a keto diet
- 1 tablespoon apple cider vinegar
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
For the Coleslaw
- 8 ounces of green cabbage, finely sliced or shredded
- 8 ounces of red cabbage, finely sliced or shredded
- 9 slices bacon, cooked until crispy and crumbled
- 2 stalks celery, finely chopped
- ⅓ cup dill pickles, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Swerve (or sugar), apple cider vinegar, pickle juice, and Dijon mustard until smooth and well combined.
- Assemble the Coleslaw: In a large mixing bowl, combine the shredded red and green cabbage, crumbled bacon, chopped celery, and dill pickles.
- Mix it All Together: Pour the prepared dressing over the coleslaw mix. Mix thoroughly to ensure all ingredients are evenly coated with the dressing. Add salt and pepper to taste, adjusting the seasoning as necessary.
- Serve and Enjoy: Transfer the coleslaw to a serving dish, garnish with extra dill pickles or crumbled bacon if desired, and enjoy immediately. For the best flavor, let the coleslaw sit for about 10 minutes before serving to allow the flavors to meld together.
Conclusion
This Creamy Keto Dill Pickle Coleslaw offers a refreshing, crunchy, and satisfying flavor profile with each bite. The tanginess of pickles and apple cider vinegar, combined with the richness of bacon and mayo, make it a delicious, keto-friendly side dish. Perfect for any occasion, this coleslaw will quickly become a go-to favorite for both keto and non-keto eaters alike!
Creamy Keto Dill Pickle Coleslaw with Bacon
Ingredients
For the Keto Coleslaw Dressing
- ¾ cup mayonnaise preferably avocado oil-based for keto, such as Sir Kensington Avocado Oil Mayo
- 1 tablespoon of Swerve sugar substitute or regular sugar if you’re not following a keto diet
- 1 tablespoon apple cider vinegar
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
For the Coleslaw
- 8 ounces of green cabbage finely sliced or shredded
- 8 ounces of red cabbage finely sliced or shredded
- 9 slices bacon cooked until crispy and crumbled
- 2 stalks celery finely chopped
- ⅓ cup dill pickles chopped
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, Swerve (or sugar), apple cider vinegar, pickle juice, and Dijon mustard until smooth and well combined.
- Assemble the Coleslaw: In a large mixing bowl, combine the shredded red and green cabbage, crumbled bacon, chopped celery, and dill pickles.
- Mix it All Together: Pour the prepared dressing over the coleslaw mix. Mix thoroughly to ensure all ingredients are evenly coated with the dressing. Add salt and pepper to taste, adjusting the seasoning as necessary.
- Serve and Enjoy: Transfer the coleslaw to a serving dish, garnish with extra dill pickles or crumbled bacon if desired, and enjoy immediately. For the best flavor, let the coleslaw sit for about 10 minutes before serving to allow the flavors to meld together.