Creamy Sugar Free Coleslaw Recipe with Homemade Dressing
This Creamy Coleslaw with Homemade Sugar Free Coleslaw Dressing is a family favorite. Crisp and crunchy cabbage and carrots are tossed in a simple dressing sweetened with apple juice. Serve with Fried Chicken Tenders without Buttermilk for the best summer meal that everyone will love.
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Why This Recipe is So Good
We love homemade coleslaw that isn’t overly sweet or soggy. The cabbage is so crisp and crunchy and it’s so good paired with this tangy and creamy sugar free coleslaw dressing.
Apple juice gives the perfect hint of sweetness. The mayo is mixed with mustard, apple cider vinegar and ground celery seed, making this dressing taste so good and flavorful.
A side of this creamy coleslaw is perfect served with these Leftover Brisket Tacos, this Crispy Fried Chicken Sandwich, or enjoyed during your summer BBQs with Creamy Garlic Mashed Potatoes and 3 Cheese Smoked Mac and Cheese in Electric Smoker. Coming together in just 20 minutes, it’s perfect to make ahead so you can grab it from the fridge to enjoy all week.
Coleslaw Dressing Ingredients
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Mayonnaise – The base of this easy and creamy homemade dressing. Use egg free or plant-based mayo if you are vegan or sensitive to eggs.
- Apple juice – Adds a hint of sweetness and balances out the other flavors. This is used instead of sugar to keep this coleslaw dressing sugar free.
- Apple cider vinegar – Vinegar and mustard both add a nice tang to the dressing.
- Ground celery seed – This is a unique spice that really brings everything together. It has an earthy and subtle celery taste. Celery seed will really make this homemade coleslaw dressing taste like coleslaw.
- Cabbage – Shred the cabbage yourself. It will tastes so much fresher than the store bought coleslaw mixes. Use a mandolin or sharp knife to get the perfect chunks of cabbage. This kitchen aid Shredder attachment makes this process so much easier, taking just a few minutes, it was truly made for this recipe!
- Carrots – Sweetens the coleslaw and add nice pops of color. Freshly grated carrots will taste better than pre-shredded carrots. You can use a box grater or the smallest grater in the Kitchen Aid shredder attachment pack.
How To Make Homemade Sugar Free Coleslaw Dressing
In a medium-sized bowl, add all the ingredients for the dressing- mayo, apple cider vinegar, apple juice, yellow mustard, salt, freshly ground black pepper, and ground celery seed. Whisk until combined. Taste and add more apple juice if you like your coleslaw dressing a bit sweeter.
Shred cabbage and grate carrots
Use a sharp chef knife to cut the cabbage in half and then into long large-ish pieces large enough to fit into a food processor. I used the flat blade of the Kitchen Aid Shredder attachment for this. But you could also cut the cabbage very thinly with a sharp knife or on a mandolin. Run the cabbage through the food processor or shredder attachment into a large bowl. Use a mix of green cabbage and purple cabbage or just one or the other.
Next, grate the carrots with the small grater attachment or using a box grater. Mix the cabbage and carrots together in a large mixing bowl using a fork or pair of tongs.
Make coleslaw
When you are ready to serve the coleslaw, toss the shredded cabbage and carrots with the dressing. And enjoy.
Looking For More Salad Recipes?
- Crispy Chicken Fried Chicken with Homemade Pan Gravy
- Fried Chicken without Buttermilk
- 4-Ingredient Macaroni Salad
- Beef Bacon BLT Pasta Salad
- Smoked Beef Hot Dogs in Electric Smoker (Masterbuilt)
- Easy Black Bean Burgers
- Roasted Hatch Chile Burgers
- Homemade Chicken Nuggets in The Air Fryer
- Fried Chicken Nuggets without Buttermilk
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Creamy Sugar Free Coleslaw Recipe with Homemade Dressing
Equipment
- Medium-sized mixing bowl
- whisk
- Kitchen aid shredder attachment or mandolin or food processor with a flat blade to shred the cabbage
Ingredients
- 1 cup mayo
- 2 tablespoons apple cider vinegar
- 2 – 3 tablespoons apple juice
- 1 – 1 ¼ teaspoons yellow mustard
- 1 ½ teaspoons ground celery seed
- ½ teaspoon salt
- ¾ teaspoon ground black pepper
Vegetables for coleslaw
- 2 lb cabbage shredded (mix of green and purple or just green)
- 3 large carrots grated
Instructions
Make sugar free coleslaw dressing
- In a medium-sized bowl add mayo, apple cider vinegar, apple juice, yellow mustard, ground celery seed, salt, and freshly ground black pepper. Whisk until everything is combined. Taste and add more apple juice if desired.1 cup mayo, 2 tablespoons apple cider vinegar, 2 – 3 tablespoons apple juice, 1 – 1 ¼ teaspoons yellow mustard, 1 ½ teaspoons ground celery seed, ½ teaspoon salt, ¾ teaspoon ground black pepper
Make homemade creamy coleslaw
- Use a chef knife to cut the cabbage into long pieces. Shred using the flat blade of the Kitchen aid shredder attachment or a food processor. Then switch to the small grater attachment or a box grater to shred the carrots.2 lb cabbage, 3 large carrots
- Mix the cabbage and carrots together in a large mixing bowl using a fork or pair of tongs.
- If you want crisp coleslaw toss the cabbage with the dressing right before serving. If you prefer softer coleslaw, toss with the dressing 30 minutes – 1 hour before you are ready to serve. Keep it covered in the fridge.
Notes
Make Ahead and storage instructions
Coleslaw dressing can last for up to 1 week in the fridge stored in an air tight container. Coleslaw can last in the fridge for up to 5 days, stored in an air tight container. Toss the cabbage with the dressing right before serving to avoid soggy and watery coleslaw.Tips and Tricks
- If you want crisp coleslaw: Toss cabbage and carrots with the dressing right before serving, so the vegetables stay crisp and the dressing isn’t watery.
- Shredded purple cabbage can start to taste a little bitter after a few days. So it’s best to eat the coleslaw within 5 days.
- Apple juice: Used to sweetened the coleslaw to keep this recipe sugar free. The more apple juice you use the thinner the dressing will be.
- Mayo: Some brands of mayo are thicker or thinner than others. This will impact consistency of your dressing. Feel free to use egg-free or plant based mayo if you are vegan or sensitive to eggs.
