Crunchy, juicy raw sugar snaps, frilly napa cabbage, and crisp, sharp radishes tossed in an herby, creamy, and slightly spicy dressing make this slaw a craveable side dish for fish or chicken—or all on its own. The slaw keeps well, even improving after a day in the fridge.
Sugar Snap, Cabbage, and Radish Slaw with Buttermilk Dressing
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.
Ingredients
For the dressing:
- 1/2 small garlic clove, sliced
- A few slices jalapeño to taste
- 1/4 cup thick Greek yogurt
- 1/4 cup buttermilk
- 2 tablespoons coarsely chopped herbs, such as tarragon, mint, and chives
- 1/2 tablespoon olive oil
- 1/4 teaspoon kosher salt
- Freshly ground pepper
For the slaw:
- 1/2 head (6 ounces/170 g) napa cabbage, thinly sliced
- Salt and pepper
- 8 ounces sugar snap peas, strings removed and sliced lengthwise
- 1/3 cup (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.
Notes
Recipe reprinted with permission from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate by Susan Spungen (Harper Celebrate, 2023). Photography by Susan Spungen.