- 300 g red cabbage, finely shredded
- 2 medium carrot, coarsely grated
- 1/3 cup(s) buttermilk, 80ml
- 1 tbs fresh chives, chopped
- 2 tsp dijon mustard
- 40 g snow peas
Combine the cabbage and carrot in a large bowl. Combine the buttermilk, chives and mustard in a small bowl. Add half the dressing to the cabbage mixture and season with salt and pepper. Toss until well combined.
Transfer the slaw to a serving platter. Top with the snow pea sprouts and drizzle with the remaining dressing.