Coleslaw KFC style using a Cecotec
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a dish that has the power to elevate any meal, from backyard barbecues to fancy dinner parties – that's KFC-style coleslaw for you! This creamy, tangy delight is not just a side dish; it’s a crunchy companion that adds a refreshing contrast to fried chicken. With its origins deeply rooted in Southern cuisine, coleslaw has been a staple since the 18th century, originally made with cabbage, vinegar, and eggs. The secret to KFC's irresistible version? A perfect balance of lemon juice, garlic powder, and a touch of white wine vinegar that dances on your taste buds. So, whether you're channeling your inner Colonel Sanders or just craving a taste of nostalgia, this coleslaw is sure to tickle your palate and keep you coming back for more!
Ingredients
- 200 g White cabbage
- 80 g Carrot
- 50 g White onion
- 1 Teaspoon(s) Pepper
- 50 g Lemon juice
- 2 Teaspoon(s) Salt
- 1 Teaspoon(s) Garlic powder
- 50 g White wine vinegar
- 70 g Milk
Steps
- Place the slicing kit, shredder disk side.
- Add 200 g of white cabbage by the cover aperture in the food processor bowl.
- Mix grate and slice: 30sec / 0°C / Speed 5.
- Peel, cut in four, and add 80 g of carrot by the cover aperture, 50 g of white onion by the cover aperture in the food processor bowl.
- Add 1 teaspoon(s) of pepper adjust according to the tastes, 50 g of lemon juice, 2 teaspoon(s) of salt adjust according to the tastes, 1 teaspoon(s) of garlic powder, 150 g zesty mayonnaise in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 1.
- Add 50 g of white wine vinegar, 70 g of milk in the food processor bowl.
- Transfer the content of the food processor bowl in a salad bowl.
- Setaside the salad bowl in a fridge cover with plastic wrap during 1h .
