Coleslaw Crisp recipe

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Ingredients

1 (8 ounce) package three-color (green and red cabbage and carrots) coleslaw blend
¾ cup prepared coleslaw dressing
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter, softened
¾ cup dry bread crumbs
¼ cup shredded Cheddar-Monterey Jack cheese blend

Nutrition Info

465.5 calories
carbohydrate: 33.5 g
cholesterol: 66.1 mg
fat: 31.8 g
fiber: 1.8 g
protein: 11 g
saturatedFat: 13.9 g
servingSize: -
sodium: 905.1 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Mix coleslaw mix with dressing, 1 cup Cheddar-Monterey Jack cheese blend, salt, and black pepper in a bowl, transfer to 2-quart baking dish. Mix butter, bread crumbs, and 1/4 cup Cheddar-Monterey Jack cheese blend together in a separate bowl until well combined, spread crumb mixture over coleslaw mixture.

  3. Bake in the preheated oven until the coleslaw is golden brown and edges are bubbling, 15 to 20 minutes. Let stand 5 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This is the best coleslaw I have ever tasted! It goes wonderfully with the tomato pesto chicken and strawberry pecan dessert in my recipe box.

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