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Stone Fruit Slaw

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant stone fruit slaw is a refreshing vegan side dish that celebrates the peak of summer produce. By combining the natural sweetness of plums, nectarines, or peaches with a zingy ginger and rice vinegar dressing, you create a sophisticated balance of flavours. A subtle hint of curry powder and dried chilli flakes provides an aromatic warmth that perfectly complements the juicy, tart notes of the fruit.

Ideal for outdoor dining, this light and crunchy salad makes a wonderful accompaniment to grilled meat alternatives or as a topping for summer tacos. Choosing firm fruit is essential here, as it ensures the slaw maintains its elegant julienned texture. It is a quick, healthy way to add a burst of colour and seasonal flair to any lunch or dinner spread.

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Ingredients for Stone Fruit Slaw

  • 1 tablespoon grated peeled fresh ginger

  • 1 tablespoon unseasoned rice vinegar

  • 1 tablespoon vegetable oil

  • 2 teaspoons (packed) light brown sugar

  • 1/4 teaspoons curry powder

  • 1/8 teaspoons crushed red pepper flakes

  • 675g assorted firm stone fruit (about 5

  • such as plums, nectarines, peaches, or apricots), julienned

  • 2 spring onions, thinly sliced diagonally

  • Kosher salt and freshly ground black pepper

How to make Stone Fruit Slaw

Whisk first 6 ingredients in a medium bowl. Add fruit and spring onions; toss gently to coat. Season to taste with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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