The BBC Good Food logo
Kale, peach & poppy seed slaw

Kale, peach & poppy seed slaw

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Try a slaw with a difference: crunchy poppy seeds, fresh ripe peaches and kale make an addictive side

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal118
fat6g
saturates1g
carbs11g
sugars9g
fibre2g
protein4g
salt0.1g
Advertisement

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.

Goes well with

Recipe from Good Food magazine, August 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content