Here’s what you need:

  • 1/3 cup vegannaise 
  • 3 Tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper
  • 1 small bunch broccoli (about 12 oz.)
  • 1/2 medium purple cabbage, thinly sliced (about 6 cups)
  • 2 scallions, thinly sliced
  • 8 oz. sugar snap peas, thinly sliced
  • 4 Tbsp. chopped fresh chives, divided

Here’s what you do:

  • Grate the cabbage into thin slices.
  • 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 and 2 Tbsp. chives with the vegannaise in a large bowl; season with salt and pepper. 
  • Serve slaw topped with sesame seeds and remaining 2 Tbsp. chives.
  • Slaw can be made 6 hours ahead. Cover and chill.

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