Peach and Cucumber Slaw with Tangy Lemon-Buttermilk Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) thinly shredded green cabbage (about 1/4 small head)
1 large English cucumber, halved lengthwise and thinly sliced
2 ripe peaches, pitted and thinly sliced
1/2 small red onion, very thinly sliced
1/4 cup (60 ml) fresh mint leaves, torn
2 tbsp (30 ml) chopped fresh chives
1/2 cup (120 ml) toasted pecans, roughly chopped
1/2 cup (120 ml) well-shaken buttermilk (1/2 cup (120 ml))
2 tbsp (30 ml) plain Greek yogurt
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
1 to 2 tsp (5 to 10 ml) honey, to taste
1 small garlic clove, finely grated
1/4 tsp (1.25 ml) celery seed
1/2 tsp (2.5 ml) kosher salt, plus more to taste
1/4 tsp (1.25 ml) freshly ground black pepper
Pinch red pepper flakes (optional)

Show original ingredient measurements

2 cups thinly shredded green cabbage (about 1/4 small head)
1 large English cucumber, halved lengthwise and thinly sliced
2 ripe peaches, pitted and thinly sliced
1/2 small red onion, very thinly sliced
1/4 cup fresh mint leaves, torn
2 tbsp chopped fresh chives
1/2 cup toasted pecans, roughly chopped
1/2 cup well-shaken buttermilk (120 ml)
2 tbsp plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 to 2 tsp honey, to taste
1 small garlic clove, finely grated
1/4 tsp celery seed
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the pecans in a dry skillet over medium heat until fragrant and lightly darkened, 3 to 4 minutes. Transfer to a plate to cool.
2. Make the dressing: In a bowl, whisk together the buttermilk, Greek yogurt, lemon juice, apple cider vinegar, Dijon, honey, grated garlic, celery seed, 1/2 teaspoon (2.5 ml) salt, black pepper, and red pepper flakes (if using) until smooth and creamy.
3. In a large mixing bowl, combine the cabbage, cucumber, peaches, red onion, mint, and chives.
4. Pour about two-thirds of the dressing over the salad and toss to coat. Add more dressing as needed so everything is lightly coated but not soupy. Let stand 10 minutes to gently soften the cabbage and meld flavors.
5. Scatter the toasted pecans over the top, toss once more, and adjust seasoning with additional salt, pepper, or lemon to taste. Serve chilled or at cool room temperature.

1. Toast the pecans in a dry skillet over medium heat until fragrant and lightly darkened, 3 to 4 minutes. Transfer to a plate to cool.
2. Make the dressing: In a bowl, whisk together the buttermilk, Greek yogurt, lemon juice, apple cider vinegar, Dijon, honey, grated garlic, celery seed, 1/2 teaspoon salt, black pepper, and red pepper flakes (if using) until smooth and creamy.
3. In a large mixing bowl, combine the cabbage, cucumber, peaches, red onion, mint, and chives.
4. Pour about two-thirds of the dressing over the salad and toss to coat. Add more dressing as needed so everything is lightly coated but not soupy. Let stand 10 minutes to gently soften the cabbage and meld flavors.
5. Scatter the toasted pecans over the top, toss once more, and adjust seasoning with additional salt, pepper, or lemon to taste. Serve chilled or at cool room temperature.