This no-mayo coleslaw is still creamy and delicious thanks to a protein-packed ingredient: cottage cheese! Serve up this healthier version at your next summer barbecue.
You know when you’re out to eat and you order something that comes with fries and you ask for a side salad instead? You know, to be healthier and what not? Well, I’m the girl who asks can I have a side of coleslaw instead of fries? And then I proceed to douse the coleslaw with black pepper. Because really what other way is there to eat it?
As you can see I’m a big fan of coleslaw. Buuuuut I have some serious slaw guidelines: 1. it has to be homemade (otherwise, yuck). 2. it canNOT be covered in mayo. I think they’re pretty reasonable requests, don’t you?
Mayo traditionally dominates summer cookout and barbecue sides: potato salad, pasta salad, broccoli salad (all the salads), coleslaw, etc. And one can only take so much mayo.
Enter mayo-free coleslaw that’s still creamy as ever. What makes it so creamy you ask? The secret ingredient: cottage cheese. Most people substitute yogurt for mayo in their cookout sides but cottage cheese actually works really well too. If the lumpy texture turns you off, simply puree it in the blender or food processor first.
The cottage cheese packs in an extra protein punch to this slaw, making it a surely satisfying side dish. To make this recipe easier and faster, I used bagged coleslaw mix (pre-sliced cabbage and carrots). But if you’re feeling ambitious or have an overflow of cabbage and carrots from your CSA or farmer’s market, bust out that mandolin slicer!
Option to douse in pepper but I highly recommend it 🙂
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No-Mayo Coleslaw
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- Yield: 6-8 servings 1x
Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons honey
- ½ cup cottage cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cups shredded coleslaw mix (green and red cabbage and carrots)
- ½ cup sliced scallions (approx. 3 scallions)
Instructions
- In small bowl, whisk together apple cider vinegar, Dijon mustard, honey, cottage cheese, salt and pepper until combined.
- In a large bowl, add coleslaw mix and scallions. Pour dressing over coleslaw mix and toss to evenly coat.
Tell me, have you ever tried a no-mayo coleslaw? Ever try cottage cheese to replace mayo in a recipe?
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Your recipe was the first I saw that made sense to me that is made without mayo. I had a taste for a cabbage salad tonight so off to the store I went. I will make a salomon burger with a side of sweet potato wedges.
Varrol
This looks great. Can you supply the nutritional info too please? I don’t keep any recipes these days without the nutritional info to keep me where I want to be.
Sorry, Michael. I don’t conduct nutritional analysis on my recipes and explain why in this post: https://karalydon.b.wpstage.net/intuitive-eating/why-i-dont-include-the-nutrition-information-for-my-recipes/
Oh Kara, the way to my heart is coleslaw! 🙂 This one looks lovely!!!!
This is genius! I am going to make this immediately.
Thanks, Jen! Enjoy!
Great idea! I like your cole slaw requirements and while I’d never pass up fries for it I certainly would eat this version 🙂
Bahaha touche, Deanna. Thanks!
I totally agree with your coleslaw requirements! And I LOVE black pepper on any type of creamier salad like this!
Black pepper for the win 🙂
I love coleslaw! Love that you used cottage cheese to replace the mayo, so clever!!! Pinning this to make for later 🙂
Thanks, Rachel! I’m always looking for ways to pump up the protein in dishes. Cottage cheese and Greek yogurt often make appearances in my recipes for that reason. 🙂
I love the addition of dijon mustard and honey…sounds way better than traditional cole slaw! Great idea, thanks for sharing!
Thanks, Crissy! Enjoy 🙂