- 2 1/2 pounds green cabbage (preferably Savoy), quartered, cored, and thinly sliced (14 cups)
- 3/4 pound sugar snap peas, trimmed and thinly sliced diagonally (4 cups)
- 3/4 cup well-shaken buttermilk
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 2 garlic cloves, minced
- 1 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon white distilled vinegar
- Toss together cabbage and peas in a large bowl. Whisk together remaining ingredients and pour over slaw, stirring to combine well. Add salt to taste, then chill, covered, at least 2 hours.