Sugar snap peas add a fresh crispness to this slaw; buttermilk dressing keeps it tangy and light and contrasts nicely with the other dishes on this menu. And it's so easy to make. We bet that, after a taste, you'll never rely on that mayonnaisey deli slaw again.
Cooks' note:
Slaw can be chilled, covered, up to 1 day.
Recipe information
Total Time
2 3/4 hr
Yield
Makes 12 servings
Ingredients
2 1/2 pounds green cabbage (preferably Savoy), quartered, cored, and thinly sliced (14 cups)
3/4 pound sugar snap peas, trimmed and thinly sliced diagonally (4 cups)
3/4 cup well-shaken buttermilk
1/2 cup sour cream
1/4 cup chopped fresh dill
2 garlic cloves, minced
1 3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon white distilled vinegar
Preparation
Toss together cabbage and peas in a large bowl. Whisk together remaining ingredients and pour over slaw, stirring to combine well. Add salt to taste, then chill, covered, at least 2 hours.
