I started eating cottage cheese as a way to get extra protein when I started running. I was constantly hungry until I added it to my diet, and now I can’t imagine life without it. Realizing I could whip it into dips and dressings was a revelation (take my herby ranch dip, green goddess dip, and caramelized onion dip as an example). This one is more simple, with just slivers of red cabbage making the base of the salad and lots of creamy flavor in the pink dressing. Pile it atop more cottage cheese for a crunchy, creamy mid-day snack!
Ingredients
1 small red cabbage, thinly sliced
1/2 roasted beet
1 garlic clove
Juice of 1/2 lemon
2 teaspoons white vinegar
1 cup cottage cheese, plus more for serving
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
Toast
Fresh herbs (I used micro cilantro)
Directions
Add the cabbage to a large mixing bowl.
In a blender, add the beet, garlic, lemon juice, white vinegar, and cottage cheese and blend until smooth. Season with salt, pepper, and garlic powder.
Pour the dressing over the red cabbage and serve on toast with cottage cheese and fresh herbs.
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