Coleslaw using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, coleslaw – the crunchy, tangy delight that has graced picnics and barbecues since the days of the Romans, who had their own version made with cabbage and eggs! This contemporary rendition combines the crispness of white cabbage and carrots, tossed together with a creamy blend of light mayonnaise and clotted cream, giving it a luscious texture that makes each bite an experience. With a splash of cider vinegar and a hint of mustard, it’s like a flavor party in your mouth, and it’s no wonder this dish has become a staple in American comfort food. Fun fact: the name 'coleslaw' comes from the Dutch word 'koolsla,' which means 'cabbage salad.' So, next time you indulge in this delightful dish, remember, you’re not just enjoying a salad; you’re partaking in a delicious piece of history!
Ingredients
- 500 g White cabbage
- 150 g Carrot
- 50 g Celery branch
- 150 g Mayonnaise
- 20 g White wine vinegar
- 10 g Granulated sugar
- 3 g Salt
- 1 g Pepper
Steps
Cabbage Prep
- Cut in four, and add 500 g of white cabbage in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
Carrot & Celery Prep
- Wash the food processor bowl.
- Peel, cut in pieces, and add 150 g of carrot in the food processor bowl.
- Cut in pieces, and add 50 g of celery branch in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in the bowl.
Dressing
- Wash the food processor bowl.
- Add 150 g of mayonnaise, 20 g of white wine vinegar, 10 g of granulated sugar, 3 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in the bowl.
Final Assembly
- Pour the dressing over the shredded white cabbage, carrots, and celery branch.
- Mix gently but thoroughly.
- Setaside the preparation content cover with plastic wrap during 30min.
- Serve Cold.
