Cabbage and cottage cheese salad
This cabbage and cottage cheese salad features crunchy cabbage, creamy low-fat cottage cheese, and a zesty lemon-parsley dressing for a nutritious dish. It's perfect as a light meal or side dish, with a refreshing blend of flavours.
Cook time 0 min
Prep time 5 min
Ingredients:
1 tsp lemon juice1 onion
1 cabbage
2 cups lowfat cottage cheese
2 tbsp dried parsley
2.50 tbsp mayonnaise salad dressing
1/2 tsp black pepper
1 tsp salt
Cabbage and cottage cheese salad with a refreshing lemon, parsley, and mayonnaise dressing is a nutritious and delicious option for a light meal or a side dish. Combining the crunchy texture of cabbage, the creamy taste of low-fat cottage cheese, and the zesty flavors from lemon juice and parsley, this salad is both satisfying and wholesome.
Instructions:
- Remove any wilted outer leaves from the cabbage.
- Cut the cabbage into quarters, remove the core, and finely shred the quarters using a sharp knife or a mandoline slicer.
- In a small bowl, combine the lemon juice, mayonnaise salad dressing, dried parsley, black pepper, and salt. Mix well until all the ingredients are fully incorporated.
- In a large mixing bowl, combine the shredded cabbage, chopped onion, and low-fat cottage cheese.
- Pour the dressing over the cabbage mixture.
- Use a large spoon or salad tongs to mix everything together thoroughly, ensuring that the dressing coats the cabbage and cottage cheese evenly.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 30 minutes to let the flavors meld together. For the best taste, you can refrigerate the salad for up to a few hours before serving.
- Give the salad a good stir before serving to redistribute any dressing that may have settled at the bottom.
- Serve chilled as a side dish or a light main course.
This Cabbage and Cottage Cheese Salad with Lemon, Parsley, and Mayonnaise Dressing is a simple yet nutritious dish that can be enjoyed as a light meal or a refreshing side. The blend of crunchy cabbage, creamy cottage cheese, and tangy dressing ensures a delightful flavor profile that will satisfy your taste buds.
Cabbage and cottage cheese salad FAQ:
You can store the salad in the refrigerator for up to 3 days. Be sure to keep it in an airtight container to maintain freshness.
Greek yogurt or ricotta cheese can be used as a substitute for cottage cheese, providing a similar creamy texture with slightly different flavors.
Cut the cabbage into quarters, remove the core, and then finely shred it using a sharp knife or a mandoline slicer for even pieces.
You can enhance the flavor by adding fresh herbs like dill or cilantro, or incorporating additional spices like paprika or garlic powder.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. For optimal taste, refrigerate for up to a few hours.
Cooking Tips:
- Shredding the cabbage finely will help the salad absorb the dressing better and give a more even texture.
- Let the salad sit for at least 10 minutes after mixing to allow the flavors to meld together.
- For added crunch, consider adding some chopped nuts or seeds such as sunflower seeds or almonds.
- Feel free to garnish with some fresh parsley or a sprinkle of paprika for extra flavor and visual appeal.
Nutrition Facts
10 ServingsCalories 70kcal
Protein 7g
Carbohydrates 8g
Fiber 2.51g
Sugar 4.90g
Fat 1.40g
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