This low-sugar creamy coleslaw recipe delivers all the cool, tangy crunch you want from a classic BBQ side — with far less sugar than the traditional version. Made with a creamy Dijon and mayo-based dressing, apple cider vinegar, celery seeds, and Lakanto Coconut Sugar with Monk Fruit, the flavor is perfectly balanced between sweet, tangy, and savory. It comes together in minutes and serves up to 18, making it an ideal make-ahead side dish for summer cookouts, potlucks, and backyard BBQs. The longer it chills, the better it gets — so plan ahead and let the flavors meld before serving.
Low-Sugar Creamy Coleslaw
Jed Anderson
18
Side Dishes
Ingredients
¾ cup Mayonnaise
¼ cup Dijon Mustard
¼ cup Lakanto Coconut Sugar with Monk Fruit
3 Tbsp Apple Cider Vinegar
2 Tbsp Buttermilk
4 tsp Celery Seeds
1 tsp Salt
¼ tsp Ground Black Pepper
1/8 tsp Cayenne Pepper
Directions
Combine the dressing ingredients in a bowl. Wisk well to dissolve the sugar.
In a large bowl, combine 1 bag Tri Color Coleslaw and 2 bags of angel hair Coleslaw.
Toss with the dressing and the cabbage till evenly coated.
Chill for 30-60 minutes before serving for best flavor.