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Close-up of Red Cabbage Creamy Coleslaw in a bowl, featuring a mix of shredded red and green cabbage, carrots, and creamy dressing.

Red Cabbage Creamy Coleslaw

Red Cabbage Creamy Coleslaw is a crunchy, tangy side dish made with a mix of red and green cabbage, carrots, and a creamy dressing. Perfect for BBQs, seafood dinners, and as a topping for crab cakes or sandwiches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cabbage shredded — use a mix of green and red/purple cabbage
  • 1/2 cup mayonnaise light
  • 1/2 cup sour cream light
  • 2 tbsp apple cider vinegar
  • 1/4 tsp Kosher salt
  • 1/4 tsp black pepper freshly ground
  • 1 tsp seafood seasoning

Equipment

  • 1 medium bowl
  • 1 small bowl
  • 1 Whisk
  • 1 tongs

Method
 

  1. In a medium bowl, add 6 cups of shredded cabbage (use a mix of green and red/purple cabbage for color and texture).
  2. 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.
  3. Pour the dressing over the shredded cabbage.
  4. Use tongs to toss everything together until the cabbage is evenly coated with the dressing.
  5. Taste and adjust seasoning if needed.
  6. 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.