Cottage Cheese Veggie Salad If you like cottage cheese, here is a simple recipe to celebrate this protein-filled food. When I was growing up, my mom frequently made this using radishes, cucumbers and tomatoes, but I also add whatever vegetables I have on hand, as well as crab (or imitation crab) occasionally for an especially satisfying meal. The radishes are key, so don't skip them! I recommend Daisy cottage cheese since it doesn't have added fillers like most other brands, and it's a bit lower in sodium, as well as gluten free. Cottage cheese packs a high concentration of protein - 28g per cup - to help you feel full longer. The leftovers make a great lunch the next day. Posted on April 13, 2014March 23, 2019 by Judith Scharman Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to print (Opens in new window) 4 - 6 servings 15 minutes prep time 15 minutes total time Health Perks Nutrients Ingredients 16 ounces 2% cottage cheese 3 radishes, sliced thinly then diced 1 to 2 scallions, diced small 1 cup tomatoes, chopped 1/2 cup cucumbers, chopped, or celery, diced 1/4 cup yellow or orange bell pepper, chopped 1 tsp salt-free seasoning and/or fresh herbs 1/2 cup crab or imitation crab (optional) salt and pepper to taste (optional) Directions 1) Combine all ingredients in a bowl and season to taste.