Herb Ranch Crunch Salad

Ingredients

• 3 cups (680 g) low-sodium cottage cheese
• 8 cups (800 g) shredded cabbage
• 4 cucumbers (400 g)
• 8 scallions (80 g)
• 4 cups (96 g) mixed fresh basil and parsley
• 4 garlic cloves (12 g)
• 1/2 cup (120 ml) lemon juice
• 4 tbsp (60 ml) olive oil
• 1/2 cup (64 g) pumpkin seeds
• 1 tsp (2.4 g) black pepper

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Method

1. Blend the cottage cheese with the herbs, garlic, lemon, oil and pepper for a full minute, until smooth and pale green.
2. Shred the cabbage as finely as your knife allows and chop the cucumber and scallions small.
3. Toss everything in the dressing until every shred is coated, and scatter the toasted pumpkin seeds over.