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I’m done making excuses. This is not your average Coleslaw. This is not your run of the mill, sweet, tries to taste like Grandma’s coleslaw. This is full on Keto Coleslaw. Throw out the sugar, forget the sweet, and embrace the savory, meaty goodness. Keto Swine Slaw is here. And it is good.
I have tried to make a great Keto Coleslaw numerous times. Every time, I’ve used my own go-to coleslaw recipe from before we went ketogenic. It had a dressing made of mayo, apple cider vinegar and honey. Totally Paleo and full of real food ingredients, but that’s more sugar than we want to include in our diet now.
I’ve made a Whole 30 compliant coleslaw in the past, where I left out the honey and added diced grapes and apples. And that was tasty but still more sugar than what I want right now in my keto way of eating.
So I was left with substituting Keto-friendly sweeteners. Monk fruit, stevia and Swerve are usually my favorites when I need a touch of sweetness in a recipe.
But they all left something to be desired. The flavor just wasn’t good enough. I felt like I was trying to pretend what I was making was something it wasn’t.
What if I quit trying to make my slaw sweet? What if I amped up the fat and added some protein? Could I make a slaw that would satisfy?
My friends, the answer is yes. We love this keto-friendly salad. It’s really an all-in-one ketogenic meal. The macros are good. The flavor is fantastic. I think I’ll be perfectly happy to never eat a sweet coleslaw again. Thanks to the swine!
Keto Swine Slaw is savory.
It’s meaty. It’s cheesy. It is not sweet. And I’m not even sorry.
This keto recipe is super quick to make if you take a little help from pre-cut ingredients. Coleslaw mix is already shredded. I used cheddar cheese that is already shredded. (I know some of you won’t eat it because it’s got a small amount of potato starch. If that’s you, you’ll want to buy a block and shred it yourself.)
And I used pre-cooked bacon crumbles. Because sometimes life calls for short cuts. Feel free to fry up some fresh bacon and crumble it in there. It’ll taste fantastic and you can save the grease for another occasion!
ProTip: Note that this recipe has 6 Net Carbs per serving. I think of this as a ketogenic main-dish, but if you want to use it as a side-dish or just want to lower the carbs, there are a few things that you can modify.
- Leave out the ham, and add more bacon. Still yummy, but lower carb by nearly 2 grams.
- Replace the coleslaw mix with just shredded cabbage. That will lower the carbs by a little over 1 gram.
Keto Swine Slaw
- 2 lb shredded coleslaw mix
- 1 cup Primal Kitchen Avocado Mayo
- 1 cup sour cream
- 1 tbsp Bragg's Apple Cider Vinegar (ACV) - Organic
- 1 tbsp Worcestershire sauce
- 2 tsp spicy brown mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp pink sea salt
- 2 tbsp bone broth to thin as needed
- 1 cup shredded cheddar cheese
- 1 cup finely diced ham
- 1 cup Bacon Crumbles
- To make the dressing, whisk mayo, sour cream, apple cider vinegar, worcestershire sauce, mustard, onion powder, garlic powder and salt. If it’s too thick, add a little broth to thin to desired consistency. (We use bone broth whenever we can!)
- Place coleslaw mix in a bowl that has a lid or that you can cover. Pour dressing over slaw and mix well.
- If there’s room, add shredded cheese, ham and bacon crumbles. If not, wait to add those last three ingredients until the slaw has started to breakdown and shrink, about 2-3 hours in the refrigerator.
- Cover slaw and refrigerate for at least 4 hours. Overnight is best to marry the flavors.
- Chow down.