Creamy Coleslaw and Baked Veggie Cheese Slices
This recipe brings together a crisp fresh creamy coleslaw and a hearty cheesy vegetable bake to create a delicious and satisfying meal. The coleslaw is made with crunchy cabbage carrots and red onion tossed in a smooth rich dressing that adds tang and balance. Paired with baked slices of layered zucchini bell peppers and cheese this dish is perfect as a light lunch a comforting dinner or even a party side. Easy to prepare colorful on the plate and full of flavor it’s a crowd favorite that fits into any season
Total Time:
Prep Time: 20 minutes
Bake Time for Veggie Slices: 30 to 35 minutes
Chill Time for Coleslaw: 15 minutes optional
Total Time: 50 to 60 minutes
Ingredients
For the Creamy Coleslaw:
2 cups shredded green cabbage
1 cup shredded purple cabbage optional
1 large carrot grated
1 small red onion thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup mayonnaise
Salt and pepper to taste
For the Baked Veggie Cheese Slices:
1 large zucchini thinly sliced
1 large bell pepper orange or red sliced
2 medium potatoes thinly sliced
1 cup shredded mozzarella cheese
1/2 cup grated cheddar cheese
2 eggs
1/2 cup milk or cream
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano or thyme
Fresh herbs for garnish optional
Instructions
For the Coleslaw:
In a large bowl combine cabbage carrot and red onion
In a small bowl whisk together mayonnaise lemon juice vinegar honey mustard salt and pepper
Pour the dressing over the vegetables and toss until well coated
Chill in the fridge for 15 minutes before serving or serve immediately
For the Baked Veggie Cheese Slices:
Preheat the oven to 180°C or 350°F
Lightly grease a baking dish with olive oil
Layer sliced zucchini potatoes and bell peppers in the dish
In a bowl whisk eggs milk garlic powder oregano salt and pepper
Pour the egg mixture over the layered vegetables
Sprinkle with mozzarella and cheddar on top
Bake for 30 to 35 minutes or until golden and set
Let cool slightly before slicing
Garnish with fresh herbs if desired
Tips
Use a mandoline or sharp knife to slice vegetables thin and even for even baking
Pat veggies dry before layering to avoid extra moisture in the bake
For extra crunch toast the coleslaw mix slightly before adding dressing
Chill the coleslaw longer for deeper flavor
Let the veggie bake cool a bit before slicing so it holds shape
Variations
Swap zucchini for eggplant or mushrooms
Add cooked shredded chicken or tuna to the bake for protein
Use Greek yogurt instead of mayo for a lighter coleslaw
Try different cheese mixes like gouda parmesan or provolone
Add a pinch of chili flakes for heat in the bake
Q&A
Q Can I make the coleslaw ahead of time
A Yes it tastes even better after sitting in the fridge for a few hours just give it a quick toss before serving
Q Can I use different vegetables in the bake
A Absolutely you can swap in eggplant mushrooms spinach or even corn
Q Is this recipe vegetarian
A Yes it is fully vegetarian as written unless you add meat as a variation
Q How do I store leftovers
A Store both the coleslaw and veggie bake in airtight containers in the fridge for up to 3 days
Q Can I freeze the veggie bake
A Yes slice and wrap it well before freezing then reheat in the oven or microwave until hot
Estimated Nutrition Per Serving
Serves 4
Calories 350 to 400
Protein 15 to 18 grams
Carbohydrates 25 to 30 grams
Fat 20 to 24 grams
Fiber 4 to 6 grams
Note values may vary based on brands and portion size
Conclusion
This creamy coleslaw and baked veggie cheese slice combo offers freshness comfort and nutrition in one plate. It’s easy to make ideal for any occasion and flexible enough to suit many diets. Whether you serve it for family dinner meal prep or a potluck it’s sure to impress with its flavor texture and satisfying balance