Creamy Broccoli and Cabbage Slaw

 2/3 cup buttermilk

1/3 cup mayonnaise

3 Tbsp fresh lemon juice

kosher salt, freshly ground pepper

1 small bunch broccoli (about 12 oz)

1/2 medium Napa cabbage, thinly sliced (about 6 cups)

2 scallions, thinly sliced

8 oz sugar snap peas, thinly sliced

4 Tbsp chopped fresh chives, divided

Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine.  Set buttermilk dressing aside.

Using a vegetable peeler, peel broccoli stalk if skin is thick.  Halve broccoli lengthwise, then thinly slice crosswise, starting at crown.  Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper.  Serve slaw topped with remaining 2 Tbsp chives.  

* Do Ahead:  Slaw can be made 6 hours ahead.  Cover and chill.