Make low carb keto coleslaw dressing. In a small bowl, whisk together mayonnaise, apple cider vinegar, powdered erythritol, and celery seeds. Season with salt and pepper to taste. TIP: Apple cider vinegar makes this a paleo coleslaw recipe. If that doesn’t matter to you, white vinegar works just fine for keto as well.
Combine the apples, cabbage, and fresh mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, and sweetener. Pour the dressing over the slaw and toss well to coat. This recipe will keep for 3 or 4 days in the fridge, but looks prettiest in the first hour or two, before the red color seeps into everything.
If you have a coleslaw mix with a lot of carrots, you can pick some of the carrots out of it. In a small bowl, add the mayonnaise, vinegar, lemon juice, stevia, celery seed, and salt and pepper. I recommend using more black pepper than you might usually use.
Gather your ingredients. You will need coleslaw mix (which is shredded cabbage), apple cider vinegar, zero-calorie sweetener, mayo, celery salt, and onion. Combine all of the ingredients in a large bowl.