Introduction
Get ready to revolutionize your side dish game with a recipe that’s as fresh and vibrant as it is satisfying and nutritious! We’re talking about coleslaw, but not just any coleslaw. This is our High-Protein Creamy Coleslaw, featuring a brilliant “cottage cheese dressing hack” that’s about to become your new secret weapon. Forget the heavy, mayo-laden versions of the past; this rendition brings all the classic creamy texture and tangy flavor you love, but with a significant protein boost and a lighter, fresher feel. It’s the perfect companion for summer BBQs, potlucks, weeknight dinners, or any meal where you crave a delicious, crunchy, and guilt-free side.
What makes this coleslaw a true game-changer is the innovative use of cottage cheese as the base for its dressing. Traditionally, coleslaw dressing relies heavily on mayonnaise, which, while delicious, can pack a punch in terms of calories and fat, often leaving you feeling less than sprightly. Our cottage cheese hack cleverly swaps out much of that mayonnaise for a protein-rich alternative, creating a dressing that’s incredibly creamy, subtly tangy, and wonderfully smooth – especially when blended. The result is a coleslaw that doesn’t just taste amazing; it actually contributes to your daily protein intake, making it a more satisfying and beneficial addition to your plate. It’s an easy, healthy upgrade that doesn’t compromise on flavor or that beloved creamy texture.
This recipe is designed for ease and maximum flavor impact. With crisp green and red cabbage, sweet shredded carrots, and a dressing that comes together in a flash, you’ll have a stunning side dish ready in no time. The cottage cheese provides a rich, dairy depth while ingredients like apple cider vinegar, Dijon mustard, and a touch of sweetness balance the flavors perfectly. A generous sprinkle of freshly ground black pepper adds a delightful aromatic kick, visible in every luscious bite. Whether you’re a seasoned coleslaw aficionado or looking for a fresh, healthier take on a classic, this High-Protein Creamy Coleslaw is guaranteed to be a hit. Let’s dive in and discover how simple it is to make!
Nutritional Information
Per serving (approximate values):
- Calories: 180
- Protein: 15g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 4g
- Sodium: 450mg
Ingredients
- 1/2 head green cabbage (about 1.5 lbs), finely shredded
- 1/4 head red cabbage (about 0.75 lbs), finely shredded
- 2 large carrots, peeled and shredded or julienned
- 1 cup cottage cheese (full-fat or low-fat, 4% milkfat recommended for creaminess)
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1-2 tablespoons honey or maple syrup (adjust to taste)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more for garnish
- Optional: 2 tablespoons mayonnaise (for extra richness, if desired)
- Optional: 1/4 teaspoon celery seeds
- Optional: 1 tablespoon finely chopped fresh dill or chives
Instructions
- Begin by preparing your vegetables. Using a sharp knife, mandoline, or the shredding disc of a food processor, finely shred the green cabbage and red cabbage. Aim for thin, uniform strips for the best texture.
- Peel the carrots and either shred them using a box grater or the food processor, or julienne them into thin matchsticks.
- Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl. Toss gently to distribute the colors and textures evenly.
- Next, prepare the high-protein cottage cheese dressing. In a blender or food processor, combine the cottage cheese, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and 1/4 teaspoon of black pepper.
- Blend the dressing ingredients until completely smooth and creamy. This may take 1-2 minutes, depending on your blender. Scrape down the sides of the blender occasionally to ensure all curds are incorporated into a uniform, silky dressing. If using the optional mayonnaise, blend it in at this stage as well.
- Pour the creamy cottage cheese dressing over the shredded vegetables in the large mixing bowl.
- Using tongs or two large spoons, gently toss the vegetables with the dressing until all the cabbage and carrots are thoroughly coated. Ensure the dressing is evenly distributed throughout the coleslaw.
- Taste the coleslaw and adjust seasoning as needed. You may want to add a bit more salt, pepper, or sweetener to suit your preference. If using optional celery seeds or fresh herbs, stir them in now.
- For the best flavor and texture, cover the bowl and refrigerate the coleslaw for at least 30 minutes. This allows the flavors to meld and the cabbage to slightly soften, enhancing the overall taste. An hour is even better!
- Before serving, give the coleslaw another gentle toss. Garnish generously with additional freshly ground black pepper, as shown in the image, for an appealing finish and an extra aromatic kick.
- Serve chilled as a delicious and healthy side dish.
Cooking Tips and Variations
Achieving the perfect texture for your coleslaw starts with how you prepare the vegetables. For the best, most uniform shred, consider using a mandoline slicer for the cabbage; it creates beautifully thin, consistent strips that absorb the dressing wonderfully. If you don’t have a mandoline, a sharp chef’s knife or the shredding disc of a food processor will also work effectively. Avoid overly thick chunks of cabbage, as they won’t soften as nicely and can make the coleslaw less enjoyable to eat. For the carrots, a standard box grater on the coarse side is perfect, or again, the food processor can make quick work of them.
When it comes to the dressing, the key to its luxurious creaminess is blending the cottage cheese until absolutely smooth. Don’t rush this step! You want to eliminate any trace of curds to achieve a texture akin to traditional mayonnaise-based dressings. If, after blending, the dressing seems too thick, you can thin it out with a tiny splash of milk (dairy or non-dairy) or even a teaspoon of water, adding it gradually until you reach your desired consistency. Remember, the cabbage will release some water as it sits, so don’t make the dressing too thin initially.
Flavor balance is crucial for a great coleslaw. The beauty of this recipe is its adaptability. Taste the dressing before combining it with the vegetables, and again after the coleslaw has chilled for a bit. If you prefer a sweeter profile, add a little more honey or maple syrup. If you like it tangier, an extra half-teaspoon of apple cider vinegar can make a difference. The Dijon mustard adds a subtle savory depth and a touch of zing, so don’t skip it! Freshly ground black pepper is not just a garnish here; its bold, aromatic flavor perfectly complements the creamy dressing and crisp vegetables.
For variations, don’t be afraid to get creative! To add more crunch and healthy fats, consider tossing in a handful of chopped walnuts, pecans, or sunflower seeds. For a touch of sweetness and chewiness, dried cranberries or raisins work wonderfully. If you enjoy a bit of heat, a pinch of cayenne pepper or a dash of your favorite hot sauce can give the coleslaw an exciting kick. Fresh herbs like finely chopped dill, parsley, or chives can also elevate the flavor profile, adding a burst of freshness. For those looking for an even richer dressing while still benefiting from the protein, you can blend in 1-2 tablespoons of your favorite mayonnaise or Greek yogurt along with the cottage cheese. This offers a bridge between the traditional and the high-protein versions. For a plant-based, high-protein alternative, silken tofu or a cashew-based cream can be blended with the same seasonings to achieve a similar creamy, satisfying dressing.
Finally, the chilling time is not just a suggestion; it’s essential. Allowing the coleslaw to chill for at least 30 minutes, and ideally an hour or more, allows the flavors to truly meld together. The cabbage will slightly soften, absorbing the dressing’s tang and sweetness, resulting in a more cohesive and delicious dish. This also ensures the coleslaw is perfectly cold and refreshing when served, which is particularly delightful on a warm day.
Storage and Reheating
This High-Protein Creamy Coleslaw is best enjoyed fresh, but it stores remarkably well for a few days in the refrigerator. To store, transfer any leftovers to an airtight container. It will keep well in the fridge for up to 3-4 days. Over time, the cabbage will soften further, and some liquid may accumulate at the bottom of the container. This is normal. Before serving leftovers, give the coleslaw a good stir to reincorporate any separated dressing and to refresh the flavors.
Coleslaw is typically a dish served cold, so reheating is not recommended. Heating coleslaw would cause the cabbage to become limp and mushy, and the creamy dressing could separate, compromising the texture and flavor. Simply take it out of the refrigerator, stir, and serve chilled. If you find the texture has softened too much for your liking on subsequent days, you can try adding a small amount of freshly shredded cabbage or carrots to the leftovers for a bit more crunch, but generally, it remains quite enjoyable as is.
Frequently Asked Questions
Can I make this coleslaw ahead of time for a party?
Yes, absolutely! This High-Protein Creamy Coleslaw is an excellent make-ahead dish. Preparing it a few hours in advance, or even the day before, allows the flavors to meld beautifully, resulting in an even more delicious and cohesive taste. Just be sure to store it in an airtight container in the refrigerator. If making it more than 12 hours in advance, you might want to keep a small amount of the dressing separate and add it right before serving, or give it a good stir to refresh.
What kind of cottage cheese should I use for the dressing?
For the creamiest and most satisfying dressing, we recommend using full-fat (4% milkfat) cottage cheese. Its higher fat content contributes to a richer mouthfeel and blends into a smoother consistency. However, if you prefer a lighter option, low-fat cottage cheese (2% or 1%) will also work well. Just ensure you blend it thoroughly to achieve that desired silky smooth texture, as lower-fat versions can sometimes be slightly grittier if not blended enough.
My coleslaw seems a bit watery after sitting. Is that normal?
Yes, it’s completely normal for coleslaw to release some water, especially as it sits for a while. Cabbage naturally contains a high water content, and the salt in the dressing draws out that moisture. This is why chilling time is important, as it allows some of this process to happen before serving. If you find it too watery, you can gently drain off any excess liquid before serving or stirring. To minimize this, ensure your cabbage is very dry before adding the dressing, and avoid over-salting, as salt is the primary culprit for drawing out moisture.
