Coleslaw might be on the most beloved summer salads in North America. Why you ask? I have no idea. But I do know that a lot of coleslaw is pretty gross and seriously lacks flavor – the opposite of what a salad should be! So we created this summer slaw recipe with all the same flavors you love but with the freshness of lemon juice, onion, and avocado.

As a bonus, this coleslaw is keto-friendly! Most coleslaw dressings have quite a bit of sugar in them, making them a no go for those following a low-carb diet. But with a couple of easy swaps, this already high-fat side dish is ready to grace the table at your next potluck or party. Let’s get to it!

Looking to pair this salad with something more substantial? Check out our Insanely Easy Instant Pot Keto BBQ Chicken Wings!

Start by making the dressing. Add the finely chopped (and we mean finely) onion, mayonnaise, sour cream, heavy cream, white vinegar, lemon juice, salt and pepper, and sweetener. We used monkfruit sweetener, which is our fav keto-friendly sugar substitute, but you can feel free to swap it out for whatever your favorite is. Just make sure you adjust the amount you use and taste as you add since not all sweeteners are equally sweet.

Give it a good mix with a whisk until all the ingredients are combined. Set aside while you prepare the rest of the salad.

While you are totally welcome to thinly slice multiple heads of cabbage on a mandoline (if that doesn’t sound as awful to you as it does to me), but we just opted to pick up a bag of shredded mixed cabbage from our local grocery store, the kind that doesn’t come with a dressing – just veggies! Dump the cabbage mix into a large serving bowl, pour the dressing over top, and toss to coat. Finally, add the chopped avocado to the salad and mix gently so you don’t squish it.

Time to enjoy! Serve immeadiately or cover the bowl and pop into the fridge if you prefer to serve it chilled. Store any leftovers in an airtight container in the fridge for up to three days.

Servings: 6-8


  • 2 tbsp onion, finely chopped
  • 1 tsp monk fruit sweetener
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 tbsp white vinegar
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 bag shredded mixed cabbage (397 grams)
  • 2 avocados, diced


  • In a small bowl, mix together all ingredients except avocados and cabbage. This is your dressing.
  • Add cabbage to a large serving bowl and pour dressing on top. Mix gently to coat. Add chopped avocado and toss, being careful not to squish the avocado.
  • Cover and store in the fridge for up to 3 days or serve immediately!

Rhiannon Ball

Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.

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