Classic potato salad
Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe
Kale, peach & poppy seed slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 2 x 284ml pots buttermilk
- zest and juice 2 lemons
- 2 tbsp cider vinegar
- 1 tbsp honey
- 4 tbsp extra virgin olive oilor rapeseed oil
- 200g kalefinely shredded
- ¼ white cabbagefinely shredded
- 2 tbsp poppy seeds
- 4 ripe peacheshalved, stoned and sliced
- 1 red onionhalved and thinly sliced
Nutrition: per serving
- kcal118
- fat6g
- saturates1g
- carbs11g
- sugars9g
- fibre2g
- protein4g
- salt0.1g
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.
