Farm Report

Sugar Snap Pea and Cabbage Slaw

Makes 12 servings.

Ingredients

  • 2 1/2 lb green cabbage (preferably Savoy), quartered, cored, and thinly sliced (14 cups)
  • 3/4 lb 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

Directions

  1. Toss cabbage and peas in a large bowl. In a medium bowl, whisk together remaining ingredients and pour over slaw, tossing to combine well. Add salt to taste, then place the salad in the refrigerator covered. Allow to marinate for at least 2 hours.

 

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