This Thermomix Coleslaw tastes just like the KFC stuff, but better (and you made it in your pyjamas).
It's the ultimate lazy-mum side dish - chuck it together while you're doing literally anything else, then serve it up next to my Korean fried chicken burgers or a big tray of slow cooker pulled pork.
A Quick Look At The Recipe
✅ Recipe Name: Thermomix Coleslaw (KFC Style)
🕒 Ready In: 10 minutes (plus 1 hour chilling)
👪 Serves: 8
🍽 Calories: 180 per serve
🥣 Main Ingredients: cabbage, carrot, spring onion, mayonnaise, sour cream
📖 Dietary Info: keto-friendly, gluten-free (check your mayo and mustard labels)
⭐ Why You'll Love It: tastes just like KFC's coleslaw, and the Thermomix does every bit of the chopping and mixing for you.
SUMMARIZE & SAVE THIS CONTENT ON
"Made a double batch for an event on the weekend & it was a Hit! So easy & So Yummy!"
- Lisa Peacock
It's the side dish I get asked for the most, hands down. Take it to a BBQ next to a plate of homemade chicken nuggets or my creamy bacon, egg and potato salad, or pile it onto an egg and mayo sandwich for lunch. It genuinely goes with everything.
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Why You're Going To Love This Recipe
- Feeds a crowd - this makes a big batch, so it's perfect for BBQs, potlucks or a big family roast.
- Just 10 minutes of actual work. The Thermomix does the chopping, you take the credit.
- Tastes just like KFC's coleslaw. My kids genuinely cannot tell the difference, and they'd know.
- Keto-friendly, so it's an easy win if anyone at the table is watching carbs.
- It's even better made the day before, so it's one less thing to think about on the day.
Thermomix Coleslaw Ingredients
Nothing fancy here, but a couple of things are worth knowing before you start.
Note: scroll to the recipe card at the bottom for exact quantities and the full method.
- Whole egg mayonnaise - this is what gives the dressing its proper creamy, slightly tangy flavour. Light or "creamy salad dressing" style mayo is thinner and sweeter, and it makes the dressing taste a bit flat.
- Sour cream or thick Greek yoghurt work interchangeably here. Want it a bit lighter? Use extra Greek yoghurt and cut the mayo back a little - you'll still get that creamy texture with less of the heaviness.
- Apple cider vinegar gives the dressing its sharpness. No bottle in the pantry? White vinegar or a squeeze of lemon juice will do the same job in a pinch.
- Don't skip the Dijon mustard - it's a small amount, but it's what stops the dressing tasting flat and one-note.
- Purple/red cabbage is what gives this coleslaw its colour, but it can "bleed" purple into the dressing if it sits dressed for too long. If you're making it well ahead, see the tip in Recipe Tips below.
Variations
- Swap the cabbage - try all green cabbage for the classic KFC look, or swap in napa (wombok) cabbage for a milder, more delicate crunch if the purple cabbage is too sharp for little ones.
- Add a grated green apple for a sweeter, more old-school coleslaw.
- Not a mayo fan? Use extra Greek yoghurt instead, or whip up a quick garlic aioli with the Thermomix instead of store-bought mayonnaise.
- Bulk it out with protein - shredded rotisserie chicken or crispy bacon bits turn this from a side into an actual meal.
- Want more crunch? Toasted sunflower seeds or slivered almonds thrown through just before serving are a nice touch, but they'll go soft if you add them too early.
How To Make Thermomix Coleslaw
Equipment needed: just your Thermomix - no food processor, grater or knife skills required.
The first time I made this I got cocky and left the cabbage chopping a second too long because I was answering the door. Ended up with cabbage mush instead of coleslaw. The Thermomix chops way faster than you think it will, so keep your eyes on it and don't wander off.
- Step 1: Chop the carrot and spring onion. Place the spring onion and carrot into the Thermomix bowl. Chop for 2 seconds, Speed 5. Transfer to a large serving bowl.
- Step 2: Chop the green cabbage. Place the green cabbage into the Thermomix bowl (no need to wash it out first). Chop for 2 seconds, Speed 5. Add to the bowl with the carrot and spring onion.
- Step 3: Chop the purple cabbage. Place the purple cabbage into the Thermomix bowl. Chop for 2 seconds, Speed 5. Add to the large bowl with the rest of the vegetables.
- Step 4: Make the dressing. Add the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt and pepper to the Thermomix bowl (no need to wash it first). Mix for 10 seconds, Speed 4. Scrape down the sides and mix for a further 10 seconds.
- Step 5: Combine and chill. Pour the dressing over the vegetables and mix thoroughly until everything is well coated. Refrigerate for at least 1 hour (overnight is even better) and give it a good mix before serving.
Recipe Tips
- Chop the vegetables in batches rather than all at once - the Thermomix works so fast that overloading the bowl means uneven chopping.
- Stop it going watery if you're making it ahead: if you're prepping more than a few hours in advance, keep the chopped vegetables and dressing in separate containers in the fridge and only toss them together within an hour or two of serving. Coleslaw dressed too far ahead of time softens and weeps liquid.
- If you're using purple cabbage and want to avoid the "bleeding" colour, dress it closer to serving time rather than the night before.
- Fridge: keeps in an airtight container for up to 2 days.
- Freezer: you can freeze it for up to 4 months, but the texture goes a bit watery once thawed as the cabbage breaks down - it's fine for a bulk meal-prep base, just not as good for serving straight up. I wouldn't bother freezing it if you can eat it fresh within a couple of days.
- Doubling this for a crowd? Just as easy to whip up a fresh batch as a small one - like my tuna pasta salad, it's built to be made in bulk for a BBQ or party.
Thermomix Coleslaw FAQs
Yes, and it's actually better made ahead - the flavours have time to develop. Just keep the chopped vegetables and the dressing in separate containers in the fridge, then toss them together within an hour or two of serving. Coleslaw that's dressed too far in advance goes soft and starts weeping liquid, which is the main reason coleslaw ends up watery.
Absolutely. Finely chop the carrot, spring onion and cabbage by hand or in a food processor, whisk the dressing ingredients together in a bowl, then toss everything together and chill for at least an hour before serving.
A mix of green and purple cabbage gives you the classic look and the best crunch, which is what this recipe uses. If you want a milder flavour, swap the purple for napa (wombok) cabbage instead. Just know that purple cabbage can bleed a bit of colour into the dressing if it sits dressed for too long.
It'll keep in an airtight container in the fridge for up to 2 days. You can freeze it for up to 4 months too, but the texture turns a bit watery once it's thawed as the cabbage breaks down, so it's better suited to freezing as a meal-prep base than for serving fresh.
Yes! This coleslaw is a great keto side dish since it's low in carbs and the creamy dressing keeps you full. Just double check your mayonnaise and mustard labels, as some brands add sugar.
More Side Salad Recipes
If this one's a hit, these are some of my other go-to side salads for BBQs, picnics and Sunday roasts.
Thermomix Coleslaw
Ingredients
For The Coleslaw
- 25 g spring onion roughly chopped
- 200 g carrot roughly chopped (1 large or 2 small)
- 300 g green cabbage roughly chopped (¼ purple cabbage)
- 300 g purple cabbage roughly chopped (¼ purple cabbage)
For The Dressing
- 120 g whole egg mayonnaise
- 120 g sour cream or thick greek yoghurt
- 15 g apple cider vinegar
- 20 g dijon mustard
- 30 g caster sugar
- salt and pepper to taste
Instructions
- Place the spring onion and carrot into the Thermomix bowl. Chop for 2 seconds, Speed 5 (or until chopped to your liking). Place into a large bowl and set aside.
- Place the green cabbage into the Thermomix bowl and chop for 2 seconds, Speed 5. Add to the bowl with the carrot and spring onions and set aside.
- Place the purple cabbage into the Thermomix bowl and chop for 2 seconds, Speed 5. Add to the large bowl and set aside.
- To make the dressing, add all of the dressing ingredients to the Thermomix bowl (no need to wash it after chopping the vegetables). Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and then mix for a further 10 seconds.
- Pour the dressing over the vegetables and mix until well combined.
- Store in the fridge for up to 2 days. Mix with a spoon before serving to ensure the dressing is evenly covering the coleslaw.
Notes
- Chop the vegetables in batches - it's important to chop the vegetables in batches in the Thermomix to ensure that they are evenly chopped. If you try to chop too much cabbage at once, the pieces at the bottom of the machine will be chopped too finely, while the pieces on top will remain un-chopped.
- Chopping in the Thermomix - the Thermomix chops incredibly fast! Keep a close eye on your vegetables and only chop for 1 second at a time, until you're happy with how finely shredded the vegetables are.
- Cabbage - I like to use a combination of purple and green cabbage in my Thermomix coleslaw as I like the look of the bright and colourful salad it makes. However, if you would like your Thermomix coleslaw salad to look more like a KFC-style coleslaw, then simply omit the purple cabbage and double the amount of green cabbage.
- Make ahead of time - coleslaw is best prepared the day before serving. This allows time for the flavours to combine and the dressing to soften the cabbage, giving it a deliciously creamy texture.
- Storing - store coleslaw in an airtight container in the fridge for up to 2 days.
- Freezing - you can freeze coleslaw for up to 4 months. Allow to defrost in the fridge overnight and drain any excess water off. Stir to recombine the vegetables and dressing before serving, but note, once defrosted, the coleslaw will have a more watery texture than fresh coleslaw.
Lisa Peacock says
Made a double batch for an event on the weekend & it was a Hit!
So easy & So Yummy!
Lucy says
Fantastic!!!