Caribbean Cilantro Lime Coleslaw {Paleo and Keto-Friendly}
Caribbean Coleslaw is a flavorful keto coleslaw recipe that is super easy to make. This naturally gluten-free recipe is made with olive oil-based mayonnaise, freshly squeezed lime juice, Dijon mustard, and spices. It makes the BEST topping for fish tacos and a wonderful summer side dish for grilled meats and seafood.
Serving Suggestions
My friend, Tracy, passed this recipe along to me after I raved about it when they had us over for dinner. She whipped up a batch of homemade mayonnaise for this slaw and it makes all the difference. The flavor combination is amazing with so many dishes, especially when paired with grilled seafood. It would go beautifully with grilled shrimp and this Garlic Lime Sea Bass! You can even throw the grilled Sea Bass in a warm corn tortilla, top it with this slaw and you’ve got delicious fish tacos. If you love Mahi Mahi, give these tacos a try!
I’ve adapted the original recipe to make it keto and paleo-friendly using my recipe for Paleo Mayonnaise and substituting a stevia-based sweetener for the slaw to replace the sugar. I love using Whole Earth sweetener in my recipes. It’s a blend of monk fruit and stevia and does not leave a funky aftertaste. It also tastes very close to regular sugar. If you don’t want to spend the time whipping up mayonnaise from scratch, you can find healthier mayo alternatives in most grocery stores. I always check labels and look for mayo made with olive oil or avocado oil. 
How To Make Caribbean Keto Coleslaw
Ingredients You’ll Need:
- 1/3 cup Paleo mayonnaise (or store-bought olive oil or avocado oil-based mayo)
- 2 tbsp freshly squeezed lime juice
- 2 tbsp Whole Earth sweetener
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- Fresh cracked pepper, to taste
- 6 cups shredded green cabbage (can use a combination of red and green)
- 1/4 cup fresh cilantro, chopped
Directions:
Whisk together the first five ingredients until blended. In a large bowl, combine cabbage, cilantro, and dressing mixture. Refrigerate until ready to serve.
How Far Ahead Can Coleslaw Be Made?
You can whip up this slaw the day before serving, it’s actually even better the second day after all of the flavors have had time to mingle and the cabbage texture has softened.
Caribbean Lime Coleslaw (Paleo, Gluten-Free, Keto-Friendly}
Ingredients
- 1/3 cup homemade mayo *see above for my Paleo mayo recipe
- 2 Tbsp freshly squeezed lime juice
- 2 Tbsp Whole Earth sweetener or your favorite granulated sugar substitute
- 1/2 tsp dijon mustard
- 1/2 tsp kosher salt
- Fresh cracked pepper to taste
- 6 cups shredded cabbage can use a combination of red and green cabbage
- 1/4 cup fresh cilantro chopped
Instructions
- Stir together first five ingredients until blended
- Combine cabbage, cilantro and mayo mixture
- Refrigerate until ready to serve
Nutrition
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The last coleslaw I made had way too much mustard…your flavor profile looks a heck of a lot better! And with homemade mayo? SO yummy!
Love the use of homemade mayo in this too. And the colors are so bold!
Thank you Tonya!