Low Carb Chicken Coleslaw Made with Cabbage

Let’s have an honest conversation about coleslaw. For most of its life, it’s been the sad sidekick – that little cup of creamy mystery sitting next to your fried chicken at a cookout, existing but not exactly thriving. Nobody’s taking a picture of coleslaw. Nobody’s asking for the recipe. It just… shows up.

Until now. This Low Carb Chicken Coleslaw is here to completely change coleslaw’s reputation. It’s crunchy, creamy, packed with juicy shredded chicken, loaded with flavour, and clocks in low enough on the carbs that you can eat a giant bowl of it without a second thought. It takes about 20 minutes. It requires zero cooking if you use rotisserie chicken. And it tastes like the kind of food that makes people go quiet because they’re too busy eating to talk. High praise. Let’s get into it.

What Makes This Recipe Awesome

Gather round, because I need you to understand just how good this is:

• It’s a full meal in a bowl. Not a side dish, not a sad snack – a proper, filling, satisfying meal. The chicken makes it substantial enough to anchor your lunch or dinner without needing anything else alongside it.
• Zero cooking required if you plan smart. Use a rotisserie chicken and a bag of pre-shredded cabbage, and this recipe is literally just mixing. You’re basically making dressing and combining things. That’s it.
• Naturally low carb and gluten-free. Cabbage is one of the lowest-carb vegetables around. Combined with protein-rich chicken and a creamy dressing that skips the sugar, this bowl keeps your carbs genuinely low without tasting like it’s trying too hard.
• The texture is absolutely everything. Crisp cabbage, tender chicken, crunchy seeds, creamy dressing – every forkful has something interesting happening. Texture variety in a salad is wildly underrated and this one has it in spades.
• It gets better as it sits. Unlike most salads that turn tragic in the fridge overnight, this one actually improves as the dressing mingles with the cabbage. Make it Sunday, eat it Monday, love it even more. Meal prep dreams.
• It’s genuinely impressive to serve. Bring this to a barbecue or potluck and watch everyone assume you put way more effort in than you actually did. Your secret is safe with me.

Shopping List – Ingredients

(Serves 3-4 as a main, 6 as a side. Or serves 1 if you’re really hungry and not sharing, which is valid.)

The Crunch Base:

• 4 cups green cabbage – finely shredded. About half a medium head. Or buy a bag of pre-shredded coleslaw mix and save yourself five minutes. No shame in that.
• 1 cup purple cabbage – thinly sliced. Purely for the colour, but the colour is worth it. It turns the whole bowl into a visual event.
• 2 medium carrots – peeled and grated or julienned. Sweetness, colour, and crunch all at once.
• 3 spring onions/scallions – thinly sliced. Mild, fresh onion flavour that doesn’t overpower everything else.
• 1/4 cup fresh parsley or cilantro – roughly chopped. Pick your team: parsley for classic, cilantro for bold.

The Protein:

• 2.5 cups cooked chicken – shredded. Rotisserie chicken is the move here. Poached, grilled, or even last night’s leftovers all work. This recipe has no ego about chicken sourcing.

The Creamy Dressing (The Soul of This Whole Thing):

• 1/2 cup mayonnaise – full-fat, real mayo. This is the base of the dressing and it matters.
• 2 tbsp apple cider vinegar – cuts the richness, adds tang, and is what makes the dressing taste balanced instead of just heavy.
• 1 tbsp Dijon mustard – depth of flavour, subtle heat, and helps emulsify the dressing. A quiet but essential player.
• 1 tsp garlic powder – distributes evenly through the dressing without raw garlic’s bite.
• 1/2 tsp celery salt – if you don’t have it, use regular salt plus a tiny pinch of celery seed.
• Black pepper – generously. Don’t be shy.
• 1 tsp sweetener – a small squeeze of honey or a few drops of stevia keeps things balanced. Skip if you’re strict keto.

Optional Toppings That Absolutely Elevate Everything:

• 2 tbsp toasted sunflower seeds or pumpkin seeds – crunch and healthy fats in one move
• Sliced jalapeno – for heat cutting through the creaminess
• A sprinkle of smoked paprika – for colour and subtle smokiness
• Crumbled feta or shaved parmesan – because cheese makes good things great

Step-by-Step Instructions

Total Time: ~20 minutes | Prep: 15 min | Cook: 0 min | Optional Chill: 15-30 min

1. Prep your cabbage. If shredding from a whole head, slice as thinly as you can – thin shreds mean better dressing coverage and a more pleasant texture. Thick chunks are not the vibe. A mandoline or sharp knife both work perfectly. Add the green and purple cabbage to a large mixing bowl.
2. Add the vegetables. Grate the carrots directly into the bowl. Add the spring onions and fresh herbs. Toss everything together loosely. Take a moment to appreciate how good this already looks.
3. Add the chicken. Shred your cooked chicken into generous strips – not tiny pieces, not huge chunks. You want the chicken to integrate with the cabbage but still be recognisable in every forkful. Add it to the bowl and toss through the vegetables.
4. Make the dressing. In a separate small bowl or jug, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, celery salt, black pepper, and sweetener if using. Whisk until completely smooth and creamy. Taste it – it should be tangy, savoury, and just slightly rich.
5. Dress the slaw. Pour about three-quarters of the dressing over the bowl. Toss thoroughly until every shred of cabbage is coated. Add more dressing as needed. Don’t be gentle – really get in there and toss it.
6. Taste and adjust. Non-negotiable. Does it need more salt? More vinegar for tang? More pepper? Fix it now before serving. A well-seasoned coleslaw is the difference between ‘this is nice’ and ‘can I have the recipe?’
7. Rest for 15 minutes if you can. Cover and refrigerate for at least 15 minutes. The cabbage softens slightly, the dressing absorbs into everything, and the flavours meld beautifully. If you’re hungry right now, eat it right now. No judgment.
8. Top and serve. Add sunflower seeds, jalapeno, extra herbs, or any crunchy toppings right before serving so they stay crispy. Serve cold, directly from the bowl.

Health Benefits

This slaw is quietly doing a lot of good things for your body. Here’s the honest breakdown:

Cabbage: Cabbage is a nutritional powerhouse masquerading as a humble vegetable. It’s extremely low in calories and carbohydrates but high in Vitamin C, Vitamin K, and folate. It also contains glucosinolates – compounds with well-studied anti-inflammatory and cancer-protective properties. Green and purple cabbage together give you a broader spectrum of antioxidants. Cruciferous vegetables are some of the most protective foods you can eat, and cabbage is among the most affordable of the bunch.

Chicken Breast: Lean, complete protein with around 30-35g per serving. It supports muscle maintenance and repair, keeps you full for hours, and contains B vitamins – particularly B3 (niacin) and B6 – that support energy metabolism and brain function. Rotisserie chicken means you get all of that with zero extra cooking effort, which feels like winning twice.

Carrots: Rich in beta-carotene, which the body converts to Vitamin A – essential for eye health, immune function, and skin integrity. Carrots also provide Vitamin K, potassium, and fibre. They add natural sweetness that balances the tangy dressing without any added sugar.

Apple Cider Vinegar: Beyond its role as a dressing ingredient, ACV has been studied for its potential to support blood sugar balance and improve insulin sensitivity. It also adds probiotic-adjacent benefits if you use a raw, unfiltered variety. In the dressing, it’s doing nutritional work while also making everything taste bright and not heavy.

Mayonnaise (Full-Fat): Made primarily from eggs and oil, real mayonnaise provides healthy fats that help your body absorb fat-soluble vitamins like A, D, E, and K from the vegetables. Dietary fat is what makes this meal satisfying and keeps you full. Use the real thing and enjoy it without guilt.

Sunflower and Pumpkin Seeds: These little toppings punch above their weight. Sunflower seeds are rich in Vitamin E and selenium. Pumpkin seeds are one of the best plant-based sources of magnesium and zinc – minerals most people are quietly deficient in. They also add the kind of crunch that makes a salad feel genuinely exciting.

A generous serving clocks in around 380-420 calories with 35+ grams of protein and fewer than 10 grams of net carbs. That’s a proper, filling, balanced meal that works for low-carb, keto, or just-trying-to-eat-better approaches.

Avoid These Mistakes

• Cutting the cabbage too thick. Thick shreds don’t absorb the dressing properly and give you a texture that’s more ‘chewing something structural’ than ‘delicious slaw.’ Thin is the goal. Use a sharp knife, a mandoline, or a food processor shredding disc. Thin shreds equal better coating equals better slaw.
• Not salting the cabbage first. If a less watery slaw matters to you, toss the shredded cabbage with a teaspoon of salt and let it sit in a colander for 15-20 minutes, then rinse and pat dry. This draws out excess moisture so the dressing clings rather than pools at the bottom. Optional, but worth knowing.
• Drowning it in dressing. Start with three-quarters of the dressing, toss, and assess. You want everything coated, not swimming. You can always add more; you cannot take it away. Overdressed coleslaw is a soggy situation nobody asked for.
• Using warm chicken. Make sure your chicken is fully cooled before adding it to the slaw. Warm chicken wilts the cabbage fast and can make the dressing separate. Cold rotisserie chicken straight from the fridge is ideal.
• Skipping the rest time. Even 10 minutes in the fridge makes a noticeable difference. The cabbage softens just enough, the dressing deepens in flavour, and everything comes together. If you can give it 15-30 minutes, the slaw will reward you handsomely.
• Adding crunchy toppings too early. If you add sunflower seeds before refrigerating, they’ll go soft by the time you eat. Always add crunchy toppings right before serving. Soggy seeds are nobody’s friend.
• Using low-quality mayonnaise. This dressing has very few ingredients, so each one matters. A mayonnaise that’s mostly filler will make the dressing taste flat. Use a good mayo – Hellmann’s, Duke’s, or homemade if you’re that person.

Variations You Can Try

The core of this recipe is flexible enough to go in a lot of delicious directions:

• Asian-Inspired Sesame Slaw. Swap the mayo dressing for a sesame-ginger dressing: 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp grated ginger, 1 tsp honey. Top with sesame seeds and sliced almonds. IMO this is the most addictive variation – bright, punchy, and completely different in character.
• Spicy Southwest Slaw. Add diced jalapeno, a small amount of corn for flavour, and swap the parsley for cilantro. Add chipotle powder and lime juice to the dressing. Serve over cauliflower rice for a complete low-carb meal with serious personality.
• Greek-Style Slaw. Add sliced kalamata olives, cherry tomatoes, and cucumber. Crumble feta generously over the top. Swap the mayo dressing for a lemon-olive oil vinaigrette with dried oregano. Suddenly this is Mediterranean and everyone thinks you’re sophisticated.
• Go Dairy-Free. Use a good quality vegan mayonnaise – most of them are genuinely excellent now. Everything else in this recipe is already dairy-free. Easy swap, no compromise on the result.
• Swap the Protein. Smoked salmon is outstanding here and makes it feel like a fancy deli situation. Canned tuna works in a pinch – drain it well. Prawns tossed with a little garlic are excellent. A hard-boiled egg sliced on top adds protein without changing the slaw itself.
• Add Avocado. Dice a ripe avocado and fold it through gently right before serving. It adds creaminess, healthy fats, and richness that makes you feel like you’re eating something indulgent. Add it at the last minute so it doesn’t brown.

FAQ – Go On, Ask Your Questions

How long does this slaw keep in the fridge? Up to 3-4 days in an airtight container, and it genuinely tastes better on day 2. The cabbage softens slightly and the dressing fully absorbs. Store crunchy toppings separately and add fresh each time.

Can I make this ahead for a party? Absolutely – this is one of the best make-ahead salads around. Prep everything up to 24 hours in advance, dress it, cover tightly, and refrigerate. Add toppings just before serving. Your future self will be very organised and impressive.

Can I use pre-shredded coleslaw mix instead of shredding my own cabbage? Yes, and honestly? Smart move. Pre-shredded coleslaw mix is exactly what you need and saves you 10 minutes. This is not a shortcut to be ashamed of. This is efficiency.

Is this recipe actually keto-friendly? Yes, with one small check: make sure your mayonnaise doesn’t contain added sugar, and skip the honey or swap for stevia. With those adjustments, the net carbs per serving drop to around 5-7g. Perfectly keto.

Can I use Greek yogurt instead of mayonnaise to lighten it up? You can swap half the mayo for Greek yogurt and it works really well – tangier, slightly lighter, still creamy. Going full Greek yogurt makes the dressing thinner, so adjust the vinegar accordingly. Good option if you’re watching calories but still want creaminess.

My coleslaw got watery overnight. What went wrong? Cabbage releases liquid as it sits – totally normal. To minimise it: salt and drain the cabbage before dressing it, and use full-fat mayo which holds up better. If it does get watery, drain off the excess liquid and give it a good toss. Still tastes great.

Can I serve this warm? Technically yes – some people do a warm slaw with roasted chicken and a warm honey-mustard dressing. But this recipe is designed to be served cold, where the cabbage crunch and cool creaminess are the whole point. Cold is the correct answer here.

Final Thoughts

And just like that, coleslaw has finally had its moment. This Low Carb Chicken Coleslaw is everything a weekday meal should be – fast, filling, full of flavour, and genuinely satisfying without making you feel like you need a nap afterwards.

It’s the kind of recipe that slots into your life effortlessly. Lunch at your desk? Done. Dinner when you can’t be bothered cooking? Perfect. Meal prep for the week? Honestly ideal. Potluck dish that makes you look like you have it together? Absolutely.So grab a head of cabbage, pull apart that rotisserie chicken, and make something that actually makes you excited about eating well. Because healthy food that tastes this good isn’t a compromise – it’s just cooking smart. Now go impress someone – or yourself – with your new coleslaw skills.