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High Protein Coleslaw with Greek Yogurt Dressing

High Protein Coleslaw with Greek Yogurt Dressing - recipe card
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A creamy, tangy coleslaw packed with 22g of protein per serving thanks to a base of full-fat Greek yogurt and cottage cheese. Crunchy cabbage and carrots are coated in a zesty, herb-flecked dressing that’s both satisfying and healthy. Perfect as a high-protein side dish or a light lunch on its own.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded (about 1 small head)
  • 1 cup carrots, grated (about 2 medium)
  • 3 tbsp red onion, finely chopped
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 2 tbsp sunflower seeds, toasted (for garnish, optional)

Instructions

  1. In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped red onion. Toss gently to mix the vegetables evenly. The cabbage and carrots should be fresh and crisp; if they look wilted, soak in ice water for 10 minutes and pat dry before proceeding.
  2. In a separate small bowl, whisk together the Greek yogurt, cottage cheese, apple cider vinegar, Dijon mustard, kosher salt, and black pepper. Whisk until the dressing is smooth and creamy. The cottage cheese may remain slightly lumpy, which is fine—it will blend into the dressing.
  3. Add the fresh dill to the dressing and stir to incorporate. If using dried dill, add 1 teaspoon and let the dressing sit for 5 minutes to rehydrate the herbs.
  4. Pour the dressing over the shredded vegetables. Use a spatula or large spoon to fold the dressing through the slaw, ensuring every piece of cabbage and carrot is coated. Do not overmix—you want the slaw to stay light and crunchy, not heavy.
  5. Taste the slaw and adjust seasoning if needed. If you prefer a tangier dressing, add a splash more apple cider vinegar. If you like more heat, add a pinch of cayenne pepper.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the cabbage to soften slightly, making the slaw more cohesive.
  7. Before serving, give the slaw a final stir and sprinkle with toasted sunflower seeds for added crunch and healthy fats. Serve chilled.
  8. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The slaw may release some liquid upon standing; simply stir before serving.

Notes

Storage: Keep leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The cabbage will release water, so stir before serving. Freezing is not recommended as it will become watery and lose crunch. Reheating is not necessary—this is a cold salad. To make it a main meal, serve over grilled chicken breast or add a scoop of canned tuna for extra protein. For a vegan version, substitute coconut yogurt for Greek yogurt and use extra firm tofu instead of cottage cheese (blended until smooth).

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-coleslaw-with-greek-yogurt-dressing/