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Summertime is approaching and it's the perfect time to get out those coleslaw recipes! To be completely honest with you I have never been a BIG fan of coleslaw, I would eat it every now and again with the value meal from whatever fast food restaurant I was eating at, but for the most part, I would always substitute my coleslaw for something else. If I were to choose a coleslaw from a restaurant, it would be KFC; I've always loved their slaw. The day I prepared this I needed something to go along with my shredded BBQ chicken. So I researched copy cat versions of the KFC recipe and found this one from YouTuber Simply Mama Cooks (thank you lady). I tweaked it to make it Keto/ Low Carb friendly and it turned out PERFECT!! I absolutely love it and I know you will too. Try this recipe and let me know how you like it.

Watch the full recipe video here. Remember to LIKE, COMMENT & SUBSCRIBE!


1/2 Lg. shredded chopped cabbage

1 shredded medium to large carrot (I used a handful of the pre-shredded carrots in a bag)

For Dressing:

1 cup whole milk

3 /4 cup mayonnaise (I used Sir Kingsinton's Vegan Mayonnaise)

1 1/2 Tbsp fresh lemon juice

2 Tbsp finely minced onion

2 Tbsp Monk fruit Sweetener

1 1/2 tsp salt

1/4 tsp black pepper

Note: Refrigerate overnight for maximum flavor


1. In a large bowl, finely shred cabbage and add carrots

2. In a medium bowl, combine all other ingredients and whisk together.

3. Pour dressing over cabbage and carrots.

4. Refrigerate for a least 4 hrs before serving (if possible)a

Best if refrigerated overnight



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