This green goddess slaw combines crisp cabbage with fresh herbs and a protein-packed cottage cheese dressing for a delicious low-carb dish that comes together in minutes!

If you’ve got fresh herbs on hand, then this herby, green goddess cabbage slaw is a must! It’s crunchy, refreshing, and tossed in a bright and creamy cottage cheese dressing that includes lemon, garlic and, of course, lots of fresh herbs!

We love this simple salad since it's made with fresh, whole ingredients and is tossed in a creamy cottage cheese–based dressing that boosts protein while keeping it low carb and keto-friendly. Plus, you get a good dose of fiber from the cabbage!

And this simple green goddess slaw comes together in just minutes. Just chop, blend, toss, and you’ve got a healthy, refreshing slaw that works with just about any meal.

Ingredients

Cabbage: Green cabbage is the slaw base here because it’s crunchy and holds up well under a creamy dressing. Purple cabbage works too if you want more color (or use a mix of both). For convenience, you can also use packaged slaw mix.

Herbs: The “goddess” part comes from all the fresh herbs. We like basil, cilantro, chives, and parsley, but you can even use a little dill or mint depending on what you’ve got. Don't skimp on the herbs either, they make the dressing sing.

Low-fat (2% milkfat) cottage cheese: Keeps the dressing thick and creamy while packing in protein. If cottage cheese isn’t your thing, Greek yogurt can work, though the texture will be a little tangier.

Garlic & Lemon: For brightness and punch. Fresh is best here.

Olive oil: Balances the dressing and gives it a smooth finish. Avocado oil works too.

Green Onion: Adds a sharp, fresh flavor without being overpowering.

Preparation Steps

Prep the cabbage: Remove any loose outer leaves from the cabbage. Cut it in half and remove the hard center core. Halve each half and then thinly slice the cabbage. Place it in a large bowl.

Prep the herbs: Roughly chop a mix of your favorite fresh herbs such as parsley, cilantro, dill, basil, mint, or chives until you have about 1 cup. It doesn’t need to be exact.

Make the dressing: In a blender or food processor, combine the cottage cheese, chopped herbs, garlic, olive oil, lemon juice, salt and pepper. Blend until smooth and creamy. Taste and adjust as needed. Add a little more lemon for brightness, a pinch of salt or pepper, or a tiny drizzle of olive oil to thin it out.

Assemble the slaw: Pour the dressing over the sliced cabbage and gently toss until everything is evenly coated. Add the thinly sliced green onions and toss lightly again. Serve immediately for the crunchiest texture, or chill briefly to let the flavors meld.

Variations

Here are some some fun ways to change up the slaw!

• Creamy – Dice in avocado or add a spoonful of mayo for extra richness.
• Extra crunch – Toss in sliced radishes, cucumbers, or even celery.
• Heat – Add sliced jalapeño or a pinch of red pepper flakes if you like spice.
• Nutty twist – Top with sunflower seeds or slivered almonds for crunch.

How to Store

This slaw is best eaten fresh, but you can prep ahead! Store the sliced cabbage and dressing separately in airtight containers in the fridge for up to 3 to 4 days. When you’re ready to serve, just toss them together with the green onions and any extra cilantro.

If you’ve already mixed the slaw with the dressing, keep it in an airtight container in the fridge for 1 to 2 days. The cabbage will soften a bit over time, but it’s still tasty and refreshing.

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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