fbpx

Red Cabbage Creamy Coleslaw

FRESH · DELICIOUS · BEAUTIFUL

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, atleast make this incredible slaw for your next side dish or potluck. You will be the talk of the town! 

creamy coleslaw

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 the purple cabbage. I like the pops of color and the variety of textures.

creamy coleslaw

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 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.

creamy coleslaw

Whisk all that glorious dressing together and pour it over your cabbage. Use some tongs to mix it together.

creamy coleslaw

If you have the time, this 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! 😉

See, I put it 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

Heidi Davison
Red Cabbage Creamy Coleslaw is perfect as a side dish, on top of a crab cake, or stuffed in a burger. Serve it right away or let it marinate overnight.
Prep Time 5 mins
Total Time 5 mins
Course Side Dish
Cuisine American
Servings 8 -10

Ingredients
  

  • 6 cups shredded cabbage I used 2 premixed coleslaw bags, one green one red
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 Tbsp apple cider vinegar
  • 1 tsp seafood seasoning
  • 1/4 tsp each Kosher salt and freshly ground pepper

Instructions
 

  • Mix cabbage together in a large bowl. Set aside.
  • Whisk the remaining ingredients in a small bowl until smooth.
  • Pour the dressing over the coleslaw and toss to coat.
  • Serve immediately or let marinate in the refrigerator overnight.

 

Click To Rate This Post
[Total: 0   Average: 0/5]

Related Posts

  • AnnieShinko says:

    Sooooo good! I was skeptical when looking for a recipe because my MIL makes the best coleslaw. But this exceeded all my expectations! I used Cajun seasoning instead of seafood seasoning. I’m thinking they are pretty similar. I used half green cabbage, half red cabbage and a carrot. It’s delicious and so pretty. I’ll be adding this to my “luncheons” with friends. It was also a hit with my kids aged 8, 4, and 1 which amazed me. Thank you for the good recipe! This ones a keeper.

    • I’m so glad you found something new to add to your recipe box!

  • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
    >