Creamy Summer Slaw

From the kitchen of Carly

Crisp broccoli, snap peas, and Napa cabbage swim in a tangy buttermilk dressing brightened with fresh lemon. Raw and crunchy, this slaw works as a side or light lunch, and actually gets better if you make it ahead.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12/3 cup buttermilk
  • 11/3 cup mayonnaise
  • 13 tablespoons fresh lemon juice
  • 1Kosher salt, freshly ground pepper
  • 11 small bunch broccoli (about 12 ounces)
  • 11/2 medium Napa cabbage, thinly sliced (about 6 cups)
  • 12 scallions, thinly sliced
  • 18 ounces sugar snap peas, thinly sliced
  • 14 tablespoons chopped fresh chives
  • 1divided

Instructions

  1. Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine. Set buttermilk dressing aside.

  2. Using a vegetable peeler, peel broccoli stalk if skin is thick. Halve broccoli lengthwise, then thinly slice crosswise, starting at crown. Toss broccoli, cabbage, scallions, sugar snap peas, 2 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.

  3. DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.