Sugar Snap Pea and Cabbage Slaw

Name: Sugar Snap Pea and Cabbage Slaw
Cook time: 45 min
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

By Maggie Ruggiero

June 1, 2006

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.

TagsSlaw Salad Green Cabbage Cabbage Leafy Greens Vegetable Sugar Snap Pea Pea Bean and Legume Buttermilk Dairy Side Dinner Lunch Nut Free Gluten Free Vegetarian Easy Make Ahead No-Cook Gourmet

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