I started out making this red cabbage creamy coleslaw to go on top of a new crab cake recipe I found from Valerie Bertinelli. I found myself eating spoonfuls of this creamy coleslaw before I could even finish the crabcakes.
It is so addicting! Not only did it add a crunchy texture to the slider, but the creaminess cooled my tongue from the mild heat in the crab cake. I ended up serving this both in the slider and on the side because it was THAT good. I highly recommend the crab cake recipe! But if you don’t have the time, at least make this incredible slaw for your next side dish or potluck. You will be the talk of the town!
How to Make This Red Cabbage Creamy Coleslaw
Making this red cabbage creamy coleslaw is quick and easy, and the results are absolutely delicious. With just a few simple ingredients, you’ll have a crunchy, flavorful slaw that pairs perfectly with seafood, sandwiches, or as a stand-alone side. Let’s get started!
Step 1: Prep the Cabbage
In a medium-sized bowl, mix together 6 cups of shredded cabbage. This can be any kind of cabbage you like. I prefer to buy both a bag of the premixed green coleslaw and a bag of purple cabbage. I like the pops of color and the variety of textures it adds to the red cabbage creamy coleslaw.
Step 2: Make the Dressing
In a separate small bowl, whisk together 1/2 cup each of mayo and sour cream. I used the light versions of both and saved myself a few calories. Then, put in 2 tablespoons of apple cider vinegar to take it up a notch. Sprinkle in a 1/4 teaspoon each of Kosher salt and freshly ground black pepper. Now, here’s the real kicker: 1 teaspoon of seafood seasoning! Don’t forget this essential ingredient! I promise it makes all the difference!
If you are going to put this red cabbage creamy coleslaw on top of crab cakes, you NEED seafood seasoning. You’ll find it in the spice section at the market, or you can buy Red Lobster’s Seafood Seasoning here. That one is always tried and true.
Step 3: Combine and Mix
Whisk all that glorious dressing together until smooth and creamy, then pour it over your cabbage. Use some tongs to mix the red cabbage creamy coleslaw until every piece is coated in that delicious, tangy dressing. Give it a quick taste because, let’s be honest, you know you want to. Adjust the seasoning if needed.
Step 4: Let It Marinate (or Not!)
If you have the time, this red cabbage creamy coleslaw tastes best if you let it marinate for a few hours or even overnight. But folks, let me be honest. I can’t even remember where I put my coffee cup, let alone to make this creamy coleslaw ahead of time. So I can vouch that this stuff tastes BOMB without marinating. It’s just that it tastes BOMB DIGGITY when you do.
Heidi, the 90s called, and they want their vocabulary back! Geez, you can really tell when I was a teenager, can’t you?! Don’t judge me, you know you watched Saved by the Bell and liked it! 😉
Serve and Enjoy
See, I put the red cabbage creamy coleslaw on my crab cake AND gave myself another portion on the side. Good grief, I probably ate 4 portions of this creamy coleslaw myself. I’m not even exaggerating.
Save this pretty picture for later so you can take a bowl of this to your next potluck! Not a mayo fan? No worries, I have an apple celery coleslaw that is vinegar and oil-based that is knock-your-socks-off delicious. I also have great salads and side dishes on my recipe index. If you need even more recipe ideas, follow me on Pinterest. Happy cooking, y’all!
Red Cabbage Creamy Coleslaw
Ingredients
Equipment
Method
- In a medium bowl, add 6 cups of shredded cabbage (use a mix of green and red/purple cabbage for color and texture).
- In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsp apple cider vinegar, 1/4 tsp Kosher salt, 1/4 tsp black pepper, and 1 tsp seafood seasoning until smooth and creamy.
- Pour the dressing over the shredded cabbage.
- Use tongs to toss everything together until the cabbage is evenly coated with the dressing.
- Taste and adjust seasoning if needed.
- For best flavor, let the coleslaw marinate in the refrigerator for a few hours or overnight. Serve chilled.
Notes
- For extra crunch and color, you can add 1/2 cup shredded carrots to the cabbage mix.
- Light mayonnaise and sour cream are used to reduce calories, but full-fat versions can be substituted.
- Seafood seasoning (like Old Bay or Red Lobster’s) adds a key flavor—don’t skip it if serving with seafood or crab cakes.
- This coleslaw is delicious immediately, but marinating for a few hours enhances the flavor and texture.
- Great as a BBQ side, sandwich topping, or with fried fish and crab cakes.
