Active Time

　　45 min

　　Total Time

　　2 3/4 hr

　　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.

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

　　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.

　　Cooks' note:

　　Slaw can be chilled, covered, up to 1 day.