Crunchy Buttermilk Cole Slaw

1 pound napa or savoy cabbage, thinly sliced (about 1/2 a head)
5 carrots, peeled and grated (1 1/2 cups)
10 ounces snow peas, sliced lengthwise (2 1/2 cups)
1 cup mayonnaise
1/2 cup buttermilk
Salt
1 tablespoon light brown sugar
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger

Preparation:

In a large bowl, toss together cabbage, carrots and snow peas. 

In a separate bowl, whisk together mayonnaise, buttermilk, salt, brown sugar, vinegar and ginger until smooth. 

Pour dressing over slaw and toss to combine. 

Serve immediately or cover and refrigerate.

Shared by Debbie McLean Warner