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Keto Zucchini Slaw Recipe

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A creamy and crunchy keto zucchini slaw that’s a fresh twist on classic coleslaw. Easy to make, low in carbs, and full of flavor. Great for barbecues, quick lunches, or as a side with grilled meats.

Ingredients

Scale

Base:

  • 2 medium zucchinis, shredded

  • ½ small red cabbage, thinly sliced (optional for color and crunch)

  • 1 small carrot, grated (skip if strict keto)

  • ½ small red onion, thinly sliced

Dressing:

  • ½ cup mayonnaise (keto-friendly)

  • 2 tablespoons sour cream or Greek yogurt

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon garlic powder (optional)

  • A squeeze of lemon juice

  • A pinch of keto sweetener (like erythritol or monk fruit, optional)

Optional Add-ins:

  • Chopped dill or parsley

  • Crumbled bacon

  • Toasted sunflower seeds or almonds

  • Grated Parmesan cheese

Instructions

  • Shred the zucchini. Place it in a colander, sprinkle a little salt, and let sit for 10–15 minutes. Squeeze out extra water gently.

  • Prep the other veggies. Shred cabbage, carrot, and onion. Add to a large bowl.

  • Make the dressing. In a smaller bowl, mix mayonnaise, sour cream, vinegar, mustard, lemon juice, salt, and pepper. Taste and adjust seasoning.

  • Combine. Pour dressing over the vegetables. Toss well until coated evenly.

  • Chill. Refrigerate for at least 30 minutes before serving. This helps flavors blend and keeps it crisp.

  • Serve. Add herbs, bacon, or seeds if using. Enjoy cold.

Notes

  • Drain zucchini well to keep the slaw from getting soggy.

  • For extra crunch, mix in shredded cabbage.

  • Best eaten fresh but keeps up to 3 days in the fridge.

  • Try flavor swaps: ranch-style, spicy chipotle, or Greek-style with feta and olive oil.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zucchini-slaw/