Kosher salt to taste
¾ lb Sugar snap peas, trimmed
2-1/2lb Savoy or napa cabbage, quartered, cored and thinly sliced
2 each Red bell pepper, seeded and thinly sliced
¾ cup Buttermilk
½ cup Sour Cream
3 Tbsp Dill, sliced
2 cloves Garlic, chopped
1 Tbsp White wine vinegar
Freshly ground black pepper To taste
As needed Lemon
½ cup Sun-dried cranberries
½ cup Silvered almonds, toasted
1. Bring a large pot of water to a rolling boil. Have a bowl of ice and water ready on the side. Add a Tablespoon of salt to the boiling water and toss in the peas. Cook about a minute or so until bright green. Drain and immediately plunge in ice water. When cold, drain and pat dry with a kitchen towel. Peas should still be nice and crispy.
2. Slice peas thinly on the diagonal; toss together with the cabbage and red peppers in a large bowl.
3. In a separate bowl, whisk together the buttermilk, sour cream, dill, garlic and vinegar. Season dressing to taste with salt and pepper and pour over slaw. Mix well and chill at least 1 hour tossing occasionally.
4. Check for balance before serving; may need a squeeze of lemon and additional salt and pepper. Transfer to a serving bowl; sprinkle with the cranberries and almonds.
Yield: 12 servings