1-First Step: Gather and measure everything Start by pulling out your 14 ounces of coleslaw mix, mayonnaise, apple cider vinegar, sweetener, celery seed, garlic powder, onion powder, sea salt, and black pepper if you are using it. Measuring everything before you begin keeps the process smooth and fast. If you want to make this recipe your own, you can also decide now whether you prefer monk fruit, stevia, or another keto sweetener.

2-Second Step: Make the dressing In a small bowl, whisk together the mayonnaise, apple cider vinegar, sweetener, celery seed, garlic powder, onion powder, sea salt, and black pepper. Keep whisking until the dressing looks smooth and well blended. If you like a sweeter style of keto coleslaw recipe, use the full amount of sweetener. If you prefer a less sweet slaw, begin with 2 tablespoons and taste before adding more.

3-Third Step: Prepare the cabbage mix Place the coleslaw mix into a large mixing bowl. If your bag includes a bit of carrot, that is fine. A small amount adds color and a little sweetness, while keeping the recipe friendly for keto and low carb eating. Use a bowl that gives you plenty of room for tossing, because that makes coating the cabbage much easier.

4-Fourth Step: Toss everything together Pour the dressing over the coleslaw mix and toss with tongs until every piece is coated. Make sure you work from the bottom of the bowl up so the dressing gets into all the nooks and crannies. At this point, the slaw is ready to eat, but the flavor will deepen if you let it rest. This is one of the reasons this keto low carb coleslaw is so handy for meal prep.

5-Final Step: Serve now or chill for later You can serve the coleslaw right away if you want a crisp, fresh bite. For the best flavor, chill it for at least 2 hours or overnight. As it rests, the cabbage softens slightly and the dressing settles in, which gives you that classic deli-style taste people love. If you are bringing it to a party, picnic, or potluck, make it ahead and keep it cold until serving time.