If you’re looking to increase your veggie intake but still keep net carbs low, this Keto Bacon Coleslaw is a must try. It’s SUPER EASY to make and it is a perfect side dish OR main dish. It’s kind of like the “little black dress” of my food world!
I made this dairy free, keto, low-carb, nut-free, gluten-free, paleo and primal coleslaw with a zingy dijon, olive oil dressing as opposed to mayonnaise. This keeps it nice and light for summer, AND makes it a perfect choice if you follow an egg-free keto diet!
Easy coleslaw recipe pairings
This Keto Bacon Coleslaw is delicious and perfect for serving at parties and large gatherings. Simply multiply the quantities for a larger group of guests!
Useful equipment for this coleslaw recipe
When making this low-carb Bacon Coleslaw there are a few things I like to use that make prepping it a lot easier and faster. I recommend having them in your bag of tricks, but I’ve also provided alternatives just in case you’re missing anything.
- Mandoline: This makes coleslaw super easy to shred and the result is nice fine cabbage. Be careful with your fingers though, and always use a protective guard.
- Food Processor: For this recipe, I used a mandoline, but a food processor with a shredding blade would work great here, too!
- Julienne Y Peeler: I like to make fine-cut carrot strips to create a different texture, while also achieving an aesthetically pleasing dish. If you don’t have a julienne Y peeler, you can shred the carrots with a box grater, food processor, or a simple sharp knife. (Or, you could even buy shredded carrots at the grocery store.)
- Glass Storage Containers: If you plan to store the coleslaw in the fridge, use an airtight container to maintain its freshness. I like to use glass if I can, as it will keep food fresh in the fridge for a day. If you don’t want to use glass containers, always try and at least buy BPA-free Tupperware.
Net carbs in bacon coleslaw
There are minimal net carbs in this delicious dairy-free coleslaw, making it PERFECT for those who follow a ketogenic diet. Each serving contains just 3.8 grams of net carbs. That’s it! Its low carb content coupled with its delicious flavor make this dish one of my favorite keto recipes!
To make things even better, this side dish requires less than 1 hour to make (only 50 minutes, in fact!). An easy, quick dish that won’t knock me out of ketosis? Yes, please!
Make some keto bacon coleslaw today!
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Lay bacon atop parchment paper in even layer and bake in oven until crisp, about 15-20 minutes, flipping halfway through for even cooking.
Once cooked, remove baking sheet from oven and allow bacon to cool slightly before cutting into small strips.
Slice fennel. Using a mandoline, food processor with shredding blade, or sharp knife, finely chop red and white cabbage. Using a julienne Y peeler, slice thin carrot strips (alternatively, grate carrot using grater). Using a sharp knife, slice spring onion lengthways into thin strips. Chop fresh herbs.
Prepare the dressing by mixing all the ingredients together in a small bowl.
In a large mixing bowl, toss the vegetables, herbs, and dressing together.
Top coleslaw with bacon and sesame seeds.
Storing keto coleslaw
If you have leftovers or wish to store your coleslaw to be served the following day, use some sort of airtight container. To maintain peak freshness and crunchiness, this is a must! As mentioned above, I opt for glass storage containers. You can find them on Amazon, or at your local kitchen supply store.
To ensure the slaw stays fresh and remains crunchy, it’s best to eat on the day it’s prepared, or the next day at the latest; however, it should be fine to eat within 3 days of preparing.
Keto bacon coleslaw FAQs
What are my serving options?
Serve with your favorite choice of meat or fish, or simply serve this coleslaw as the main dish!
How big are the portion sizes?
The serving size is for a small side portion. If you choose to eat this dish as a main meal and are tracking your macros, I’d suggest entering 2 servings into your meal tracking app.
How can I make this recipe vegan-friendly?
If you prefer a vegan coleslaw option, it is SO easy with this recipe! All you have to do is omit the bacon. Seriously… it’s that simple.
Can I swap out the bacon?
If you simply don’t want to include bacon in this dish, feel free to substitute in your protein of choice. If you don’t eat pork, turkey bacon will work great here. No matter what you choose, your coleslaw will still be delicious!
Diets that comply with this ketogenic-friendly coleslaw
This recipe is perfect for a wide range of diets, which makes it a great option to bring as a dish-to-pass to large gatherings so everyone is able to enjoy!
- Keto and Low-Carb: This keto bacon coleslaw only contains 3.8 grams of net carbs per serving.
- Primal: This recipe follows primal diet guidelines.
- Paleo: Keto bacon coleslaw is compliant with paleo diet restrictions.
- Whole30: This crispy bacon coleslaw is compliant with Whole30.
- Gluten-Free: There are no gluten products in this dish.
- Grain-Free: This keto recipe is free of all grain products.
- Nut-Free: There are no peanuts or tree nuts used in this keto bacon coleslaw recipe.
- Dairy-Free: This coleslaw is 100% dairy free!
- Egg-Free: Eggs are not used to create this coleslaw.
- Sugar-Free: Sugar is not used in this recipe.
Looking for more free recipes?
Are you looking for a keto coleslaw recipe to increase your veggie intake and keep those net carbs low? Then you’re going to love my Keto Bacon Coleslaw recipe! It’s easy to make and pairs well with other keto dishes.
- 8 slices (120g) bacon
- 3/4 cup (65g) fennel, finely sliced
- 2 cups (140g) red cabbage, shredded
- 2 cups (140g) white cabbage
- 1/2 cup (55g) carrot, shredded
- Green part from 1 scallion (~15g), sliced lengthways
- 1 tbsp (4g) fresh dill, chopped
- 1/4 cup (15g) fresh parsley, finely chopped
- 1/4 cup (15g) fresh cilantro, finely chopped
- 1 tbsp sesame seeds
- Bacon: Preheat oven to 400F / 200C / 180C fan. Line baking sheet with parchment paper. Lay bacon atop parchment paper in even layer and bake in oven until crisp, about 15-20 minutes, flipping halfway through for even cooking. Once cooked, remove baking sheet from oven and allow bacon to cool slightly before cutting into small strips.
- Vegetables and Herbs: Slice fennel. Using a mandoline, food processor with shredding blade, or sharp knife, finely chop red and white cabbage. Using a julienne Y peeler, slice thin carrot strips (alternatively, grate carrot using grater). Using a sharp knife, slice spring onion lengthways into thin strips. Chop fresh herbs.
- Dressing: In a small bowl, mixing together all dressing ingredients.
- Final Steps: In a large mixing bowl, toss the vegetables, herbs, and dressing together. Top with crispy bacon and sesame seeds.
Fridge Storage: To ensure the slaw stays fresh and remains crunchy, it’s best to eat on the day prepared or stored in an airtight container in the refrigerator and consumed the next day; however, it should be fine to eat within 3 days of preparing.
Serving Options: The serving size for this recipe is for a small side portion. Serve alongside your favorite meat or fish main dish. If you choose to eat this dish as a main meal and are tracking your macros, I’d suggest entering 2 servings into your meal tracking app.
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