Snap Pea Slaw

Serves 4


  • 1/4 cup olive oil low-fat mayonnaise
  • 3 Tbsp. fresh chopped tarragon, dill, or chives or a mixture of these three
  • 3/4 tsp. celery seed
  • sea salt and freshly ground black pepper to taste
  • 2 Tbsp. buttermilk
  • 3 cups snap peas, trimmed and thinly sliced
  • 1 cup shredded red and green cabbage
  • 1 cup shredded carrots


  1. Combine mayonnaise, herbs, celery seed, salt, and pepper, and buttermilk in a Mason jar. Whisk to combine thoroughly.
  2. Mix peas, cabbages, and carrots in a medium salad bowl.
  3. Pour dressing over vegetables. Toss until salad is thoroughly coated.

Published by Tess M Perko

Writing to find cultural humility.

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