Creamy Summer Slaw


  • 2/3 cup buttermilk

  • 1/3 cup mayonnaise

  • 3 tablespoons fresh lemon juice

  • Kosher salt, freshly ground pepper

  • 1 small bunch broccoli (about 12 ounces)

  • 1/2 medium Napa cabbage, thinly sliced (about 6 cups)

  • 2 scallions, thinly sliced

  • 8 ounces sugar snap peas, thinly sliced

  • 4 tablespoons chopped fresh chives, divided


  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.

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