 | | Directions |
- Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
- If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing. Toss the sugar snap peas and cabbage together until evenly distributed.
- In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
- Pour the dressing over the peas and cabbage and stir until well coated.
- Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
- When thoroughly chilled, the cole slaw is ready to serve.
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Prep Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 2 cups diagonally sliced sugar snap peas (8 oz. of whole peas) |
| - | | 7 cups thinly slice cabbage (or 1 lb. bag of preshredded) |
| - | | 6 tablespoons buttermilk |
| - | | 1/4 cup sour cream |
| - | | 2 tablespoons chopped fresh dill (or 2 tsp. dried) |
| - | | 1 clove garlic, minced |
| - | | 1/2 tablespoon sugar |
| - | | 1/2 tablespoon white vinegar |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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