Creamy Thermomix Coleslaw | KFC Style

Salad servers in a bowl of creamy cabbage salad.

Creamy Thermomix Coleslaw | KFC Style

The best and creamiest Thermomix Coleslaw recipe that tastes just like KFC coleslaw! An easy coleslaw recipe made using cabbage, carrot and spring onions tossed through a creamy egg mayonnaise and sour cream dressing.

5 from 6 votes

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Course: Salads, Side Dish

Cuisine: Australian recipe

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 180kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix

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

RECIPE NOTES & TIPS

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.

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