Kale, peach & poppy seed slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
Ingredients
- 2 x 284ml pots buttermilk
- zest and juice 2 lemons
- 2 tbsp cider vinegar
- 1 tbsp honey
- 4 tbsp extra virgin olive oil or rapeseed oil
- 200g kale, finely shredded
- ¼ white cabbage, finely shredded
- 2 tbsp poppy seeds
- 4 ripe peaches, halved, stoned and sliced
- 1 red onion, halved and thinly sliced
Method
- STEP 1
Tip the buttermilk, lemon zest and juice, vinegar, honey and oil into your largest bowl. Season well and whisk. Add the kale and cabbage, and toss through the dressing. Set aside for 10 mins to soften.
- STEP 2
Toast the poppy seeds in a dry frying pan until they smell aromatic. Cool for 5-10 mins, then add to the kale and cabbage with the peaches and onion. Mix well, then chill until you’re ready to serve. Can be made 1 day ahead.
