Coleslaw is good for you, but only when made with certain ingredients. The added sugar and ton of mayo are not those “good for you” ingredients. But it is one of my favorite cook out dishes, so I set out to make a healthier version of this summer staple. Cottage cheese slaw is higher in protein and lower in fat than traditional recipes.
Now, I’m not a huge fan of cottage cheese, but I have grown to tolerate it if I am really hungry. However, I was pleasantly surprised that the cottage cheese married so well with the cabbage. In my husbands words, this one is “blog worthy” (yes, I do make some “not blog worthy” dishes). I will definitely be making this version of coleslaw again.
No heat necessary for this cottage cheese slaw, which makes it ideal for hot summer months. Cottage cheese slaw can be your new cook out staple alongside grilled pork chops or baked BBQ chicken.
|Prep Time||5 minutes|
- 1 1/2 cups 2% cottage cheese
- 2 tbsp sour cream
- 2 tbsp white wine vinegar
- 2 tbsp lime juice
- 1 tsp salt
- 1 tbsp coarse black pepper
- 1 package Dole shredded red cabbage
- 1/2 red onion diced
- 4 green onions diced
- 1 tsp chives
- In a bowl, stir together cottage cheese, sour cream, vinegar, lime juice, salt, and black pepper.
- Add red cabbage, red onion, and green onion to the bowl. Stir until all vegetables are well coated.
- Top with chives and extra black pepper if desired.
- Refrigerate for 30-45 minutes before serving.