15-Minute Keto Lime Cilantro Coleslaw
A refreshing, crunchy coleslaw featuring crisp green and red cabbage with julienned carrots, tossed in a creamy lime-cilantro dressing. The tangy dressing combines mayonnaise, sour cream, fresh lime juice and zest with aromatic cumin and garlic powder, sweetened with erythritol for a keto-friendly finish. Perfect as a side dish for grilled meats, tacos, or barbecue gatherings. The vibrant colors and zesty flavors make this an ideal summer side that gets better as it chills and the flavors meld together.
Ingredients
- ½ head green cabbage, thinly sliced
- ¼ head red cabbage, thinly sliced
- 2 medium carrots, julienned
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tbsp lime juice
- 1 tbsp lime zest
- ¼ cup fresh cilantro, chopped
- 1 tbsp apple cider vinegar
- 1 tsp granulated erythritol
- ½ tsp ground cumin
- ¼ tsp garlic powder
- salt(optional)
- pepper(optional)
Instructions
- 1
Combine sliced green and red cabbage with julienned carrots in a large mixing bowl and toss to mix well
- 2
Whisk together mayonnaise, sour cream, lime juice, lime zest, cilantro, apple cider vinegar, erythritol, cumin, and garlic powder until smooth
- 3
Pour dressing over cabbage mixture and toss thoroughly to coat all vegetables evenly
- 4
Season with salt and pepper to taste and chill in refrigerator for at least 30 minutes
- 5
Give coleslaw a final stir before serving to redistribute dressing and flavors
Tips
Let the coleslaw chill for at least 30 minutes before serving to allow flavors to meld and vegetables to soften slightly.
Use a sharp knife or mandoline to slice cabbage uniformly thin for the best texture and even dressing distribution.
Good to Know
Refrigerate in airtight container for up to 3 days. Dressing may separate slightly - stir before serving.
Can be made up to 1 day ahead. Add dressing just before serving for crispest texture, or up to 4 hours ahead for softer vegetables.
Serve chilled as a side dish. Great with grilled meats, fish tacos, or barbecue.
Common Mistakes
Don't overdress initially - you can always add more but can't remove excess dressing
Avoid letting it sit too long dressed or vegetables will become soggy
Substitutions
FAQ
Can I make this ahead of time?
Yes, it can be made up to 1 day ahead. For crispest texture, add dressing just before serving, or up to 4 hours ahead for slightly softer vegetables.
What if I don't have erythritol?
You can substitute with stevia (use 1/4 teaspoon) or omit the sweetener entirely for a more tangy coleslaw.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The dressing may separate slightly, so give it a good stir before serving.