Sugar Snap Pea Cole Slaw Recipe

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The sugar snap peas add a fresh sweet flavor to this quick and easy cole slaw recipe that makes a perfect summer side dish.
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Update Servings
  • 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
45 mins
45 mins
  • 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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