Easy Keto Broccoli Slaw Recipe (Low Carb and Gluten Free)

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Low carb slaw recipe from mellissa sevignyI’m a huge fan of slaws – they are usually easy to make and are a super versatile side dish to almost anything. I get sick of leafy green salads after awhile, but don’t always feel like a hot vegetable side either. That’s where this slaw comes in.

It’s made from the store-bought broccoli slaw mix that you can find in your grocer’s produce section – so you don’t need any fancy equipment or knife skills to make this happen. The dressing is easy to throw together as well, meaning you could be eating this slaw in five minutes or less. In fact it will take you less time to make this slaw than it will for me to finish typing up this post!

Don’t be put off by the fact that it’s broccoli either. For some reason there is very little broccoli flavor in this slaw – even Mr. Hungry, a sworn broccoli hater from childhood had some at dinner time and loved it! Hungry Jr. was a little harder to convince, but he did eat what I gave him, and I think it was more the creamy dressing that he wasn’t a fan of then the fact that it was broccoli.

In fact if you didn’t tell people that it was broccoli, I don’t think they would guess on their own – so that might be the way to go if you’re serving it to your broccoli challenged family. ;)

Low Carb broccoli slaw recipe by mellissa sevigny

 
 
A nice bonus is that this broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time in my opinion. You’ll see it featured in the Week 3 Keto 7 Day Menu Plan coming up this Saturday. But if you don’t want to wait – by all means make it ASAP!

Easy Keto Broccoli Slaw Recipe (Low Carb and Gluten Free)

Yield: 6 servings

Serving Size: 1/2 cup

Easy Keto Broccoli Slaw Recipe (Low Carb and Gluten Free)

An easy low carb, gluten free, dairy free and keto friendly slaw recipe that makes a great cold side dish!

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1/3 cup sugar free mayonnaise
  • 1 1/2 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard
  • 2 Tbsp granulated sugar substitute
  • 1 tsp celery seeds
  • 1/2 tsp kosher salt (or more to taste)
  • 1/4 tsp black pepper
  • 4 cups bagged broccoli slaw

Instructions

  • In a large bowl, whisk the olive oil, mayonnaise, apple cider vinegar, mustard, sugar substitute, celery seeds, salt and pepper together until fully combined. Add the broccoli slaw. Toss well to coat. Serve cold.

Notes

Approx nutrition info per serving: 110 calories, 10g fat, 2g net carbs, 2g protein.

 

Looking for some great game day recipes? Be sure to download my Winter Issue of the IBIH quarterly ezine for some easy low carb dips and appetizers!

25 low carb recipes for winter

Lastly, be sure to enter my January Giveaway where you can win either a Cuisinart Food Processor or a $150.00 gift card to Amazon!

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  1. shannon
    shannon01-23-2014

    love this, Mellissa! I forget that things like this can be really low-carb if you do it right: i know i’ve told you i’m not mega-doing it like you are, but i’m always looking for lower-carb things to keep in rotation, since i try to monitor my carb intake as much as i can (when i’m not eating, like, cake…mrph). great recipe!

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      Thanks Shannon – and when you are cutting out carbs in other areas, you can afford to eat cake sometimes! Though I don’t know how you do it with all of the scrumptious baked goods you’re always posting! I’d weight a thousand pounds! ;)

  2. Jan
    Jan01-23-2014

    That dressing looks like the perfect replacement for the high carb Marzetti slaw dressing that I grew up with! Thanks!

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      Thanks Jan – it’s sweet and has the celery seed flavor of a classic slaw so hopefully it will measure up to your old favorite!

  3. Dancingtigga
    Dancingtigga01-23-2014

    I’m a big fan of coleslaw too, have never sweetened it though, think’s an American thing! Try a simple coleslaw of shredded cabbage, carrot and red onion, coated with a tbsp of white wine vinegar leave for an hour to soften slightly and flavour with a combination of chipotle paste and sugar free mayo – does wonders for a roast chicken.

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      That sounds delicious! I especially like the chipotle paste idea – I’d probably stir in some cilantro too and really take it in a latin american direction! May have to experiment with that soon – thanks! :)

  4. Pat
    Pat01-23-2014

    Another great double-duty, high-fiber ingredient. You used the broccoli slaw in your Asian Chicken recipe too. Looking forward to enjoying both recipes in Week 3.

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      I’m trying to consolidate ingredients and shopping to make the menu planning easier for everyone which is why I used it on two recipes that week! Hope it was helpful and that you enjoyed both recipes!!

      • Pat
        Pat01-29-2014

        Had the Asian Chicken for dinner tonight. Intense flavors really make a difference. I can see using that sauce w/ shrimp and miracle or zucchini noodles. So good. I’m going away this weekend and packing up my broccoli slaw and its dressing separately to go with my ribs. Also made the rib sauce ahead to travel w/ me, plus my two soups and my LC pancakes. No cheating for me while away for Superbowl weekend. Why would I; this food is too good to leave at home.

  5. Malainie
    Malainie01-23-2014

    I’m with Hungry Jr. I don’t care for creamy Cole slaw dressings. I have a wonderful lemon vinaigrette I love to use on my slaw. I can hand shred a quarter head of cabbage and toss with my vinaigrette faster than I can get the package not slaw opened. And a quarter of an apple, cut in matchsticks, is, also, a good addition. ;)

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      Sounds delicious Malainie, thanks for sharing! I love adding some granny smith apple matchsticks to mine sometimes too!

  6. Christine Wokowsky
    Christine Wokowsky01-23-2014

    Love this idea and love all sorts of slaws. Just make sure that your mayonnaise is not made from soybean oil. We have enough phytoestrogens for foods we eat and xenoestrogens from the environment, we don’t need any more soy products.

  7. Andrea S.
    Andrea S.01-23-2014

    Thank you! I’ve been super hungry for broccoli slaw lately!

  8. Terri
    Terri01-23-2014

    hmmm, think I’ll throw in a bit of red onion some crumbled bacon and sunflower seeds, maybe some raisons, kind of like the “other” broccoli salad without all the chopping! YUM

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      Sounds delicious Terri! Just be sure to count the carbs in those raisins if you’re doing keto so you don’t get thrown out of ketosis!

  9. Kyle
    Kyle01-27-2014

    I do this a lot but cook a couple slices of bacon and pour about half of the bacon fat into the dressing. The Bacon flavour is amazing with the mayo.

  10. Dalena
    Dalena01-28-2014

    How do you feel about xylitol for a sweetener?

  11. Amanda
    Amanda02-04-2014

    Have you tried it without a sugar substitute? I don’t like to use fake sugars, even stevia, even though I know it’s not “fake”.

    • Mellissa Sevigny
      Mellissa Sevigny02-05-2014

      I think the sweet element balances out the other flavors, but you could do without it. If you aren’t following a strict keto plan you could use a Tablespoon of honey to add some sweetness – it would just add a few carbs per serving obviously. Enjoy!

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