Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing
Susan Spungen
Sugar snap peas are especially good raw, but you can give them a 10-second dunk in some boiling water, followed by an ice bath if you prefer, which will brighten the color and soften the texture.Keep your eyes peeled for purple napa cabbage; it adds gorgeous color.
8ouncessugar snap peas,strings removed and sliced lengthwise
1/3cup (1 ounce)watermelon radish (or any kind of radish),very thinly sliced on a mandoline or with a sharp knife
Instructions
To make the dressing:
Combine the garlic, jalapeño, yogurt, buttermilk, herbs, olive oil, salt, and pepper in a mini food processor and blend until smooth.
To make the slaw:
Toss the cabbage with the dressing and season with salt and pepper. Add the snap peas and radish and toss to combine. Adjust the seasonings if necessary and top with more herbs.