Ingredients
Scale
- 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