Picture this: It’s Tuesday night, the kids just got home from soccer practice, and I’m scrambling to put together a meal that’s both quick and filling. That’s when my High-Protein Creamy Coleslaw became our family’s secret weapon! Gone are the days of sad, watery slaw – this version stays crisp for days thanks to one genius trick (more on that later). The cottage cheese dressing packs a protein punch that keeps everyone satisfied, and trust me, even my picky eater licks the bowl clean. What started as a desperate fridge-cleanout experiment has turned into our most requested side dish at every barbecue and weeknight dinner.
Table of Contents
Table of Contents
Why You’ll Love This High-Protein Creamy Coleslaw
This isn’t your average soggy slaw! Here’s why it’s become my family’s favorite:
- Quick & easy – Ready in 10 minutes (plus sweating time)
- Protein-packed – Cottage cheese gives it 8g protein per serving
- No watery mess – The salt trick keeps it crisp for days
- Creamy dreamy – Rich texture without mayo’s heaviness
- Kid-approved – Sweet enough to please, tangy enough to excite
Trust me, once you try this version, you’ll never go back to regular coleslaw again!
Ingredients for High-Protein Creamy Coleslaw
Grab these simple ingredients from your fridge and pantry – I promise you won’t need anything fancy!
- 1 bag (14-16 oz) coleslaw mix (cabbage & carrots) OR 1/2 head green cabbage, finely shredded (none of those thick chunks!)
- 1 tsp salt (for sweating – this is the game-changer)
- 1 cup full-fat (4%) cottage cheese (trust me, the fat makes it creamy)
- 2 tbsp apple cider vinegar (the tangy kick)
- 1 tbsp Dijon mustard (my secret flavor booster)
- 1 tbsp honey or maple syrup (balances the acidity)
- 1/2 tsp celery seed (that classic deli taste)
- 1/4 tsp black pepper
Ingredient Notes & Substitutions
Here’s the scoop on swaps: maple syrup works just as well as honey if that’s what you’ve got. Pre-shredded cabbage? Fine in a pinch, but fresh shredded tastes SO much better – just grab your trusty box grater. And about that cottage cheese – full-fat creates that luscious texture we’re after. Low-fat versions tend to be watery and just don’t blend as smooth. (I learned this the hard way after three failed attempts!)
How to Make High-Protein Creamy Coleslaw
Okay, let’s make this dreamy slaw happen! I’ve perfected these steps through many batches (and happy taste-testers). Follow along for the creamiest, crunchiest results:
- Sweat the cabbage: Dump your shredded cabbage in a colander over the sink. Sprinkle with that 1 tsp salt and toss like you mean it! Let it sit for 20-30 minutes – you’ll see water magically dripping out. This is the secret to no-sog slaw!
- Rinse & squeeze: Give the cabbage a quick cold water rinse to wash off excess salt. Now here’s where you get hands-on – squeeze that cabbage HARD with your fists or roll it up in a clean kitchen towel and wring it out. It should feel dry and limp – mission accomplished!
- Blend that dressing: Toss cottage cheese, vinegar, mustard, honey, celery seed and pepper into your blender. Blend on high until it’s completely smooth – no curds allowed! I usually do about 30 seconds. Taste and adjust – want more tang? Add a splash more vinegar.
- Bring it together: In a big bowl, toss your super-dry cabbage with that luscious dressing until every shred is coated. I use my hands to really massage it in there!
- Chill out: Pop it in the fridge for at least 30 minutes before serving. This lets the flavors get friendly and the texture perfect. (Though I won’t judge if you sneak a bite early!)
Pro Tips for Perfect High-Protein Creamy Coleslaw
My best tricks after making this weekly for months: Don’t skip the squeezing step – wet cabbage = sad slaw. Blend the dressing until it’s completely smooth – grainy texture is no fun. And that chilling time? Non-negotiable – it transforms from good to “wow!” in the fridge.
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High-Protein Creamy Coleslaw: 8g Protein Per Serving Bliss
This coleslaw is a game-changer in my kitchen! With my kids constantly on the go, I love serving this vibrant side dish that’s loaded with protein and doesn’t leave a puddle of dressing at the bottom of the bowl. The cottage cheese dressing is a delicious twist that brings everyone back for seconds!
- Total Time: 10 minutes (plus sweating time)
- Yield: 4–6 servings 1x
Ingredients
- 1 bag (14-16 oz) Coleslaw Mix (Cabbage & Carrots) OR 1/2 head Green Cabbage, finely shredded
- 1 tsp Salt (for sweating)
- 1 cup Cottage Cheese (Full fat/4% creates the best creamy texture)
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Honey or Maple Syrup (balances the acidity)
- 1/2 tsp Celery Seed (gives it the classic deli flavor)
- 1/4 tsp Black Pepper
Instructions
- Place the shredded cabbage in a colander over the sink. Sprinkle with 1 tsp salt and toss to coat. Let it sit for 20–30 minutes, and you’ll see water dripping out.
- Rinse the cabbage quickly with cold water to remove excess salt. Squeeze it hard with your hands or roll it in a clean kitchen towel to remove ALL moisture. The cabbage should feel dry and limp.
- In a blender, combine cottage cheese, vinegar, mustard, honey, celery seed, and pepper. Blend on high until silky smooth—no curds allowed!
- Toss the dried cabbage with the creamy dressing until well coated.
- This slaw stays creamy and crunchy for up to 3 days without becoming watery soup, thanks to the pre-sweating technique. Enjoy it as a side dish at your next family gathering!
Notes
- This slaw stays creamy and crunchy for up to 3 days without becoming watery soup.
- Full fat cottage cheese creates the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
Serving Suggestions for High-Protein Creamy Coleslaw
This slaw isn’t just a side – it’s the star! Pile it high on pulled pork sandwiches for that perfect crunch. My kids love it stuffed in turkey wraps for school lunches. At barbecues, it disappears fast next to grilled chicken and juicy burgers. Meal prep hack: Double the batch and pack it in mason jars for grab-and-go lunches all week. The flavors get even better by day two!
Storage & Reheating Instructions
Here’s the beautiful thing about this slaw – it actually gets better overnight! Store it in an airtight container in the fridge for up to 3 days (mine never lasts that long). No reheating needed – just pull it out cold when you’re ready to dive in. The dressing stays creamy, the cabbage stays crisp, and you get to enjoy the easiest leftovers ever!
Nutritional Information
Here’s the scoop on what makes this slaw so good for you! (Nutrition varies based on brands/ingredients. Values are estimates per serving.)
- 120 calories per serving – light but satisfying
- 8g protein from that magic cottage cheese
- Only 3g fat but tastes indulgent
- 5g natural sugars from honey and veggies
- 2g fiber to keep you full
I love that my kids are getting nutrients while thinking they’re eating something special – mom win! If you want to see more of our high-protein recipes, check out our fajita chicken cottage cheese bake.
Frequently Asked Questions
Can I use Greek yogurt instead of cottage cheese?
You bet! I’ve tried it both ways, and while Greek yogurt works in a pinch, the texture won’t be quite as creamy. If you go this route, use full-fat yogurt and add an extra tablespoon of honey to balance the tartness.
How long does this coleslaw stay fresh?
Thanks to our cabbage-sweating trick, it stays crisp for up to 3 days in the fridge! Just keep it in an airtight container – mine usually disappears by day two because we can’t resist sneaking spoonfuls.
Can I add other veggies to the mix?
Absolutely! Thinly sliced bell peppers or shredded Brussels sprouts are my favorite additions. Just remember to salt and squeeze any watery veggies the same way we do the cabbage. The more colors, the prettier (and more nutritious) your slaw will be!
Is there a dairy-free version?
I’ve had good luck blending silken tofu with the same seasonings – it gets surprisingly creamy! The flavor’s slightly different but still delicious. Add an extra teaspoon of mustard to give it more zing.
Rate This Recipe
Did this High-Protein Creamy Coleslaw become your new favorite like it did for my family? I’d love to hear how it turned out – leave a quick rating below and tell me your thoughts! You can also follow us on Facebook for more updates.
