Vibrant green and purple-red, this flavour-packed slaw is more interesting than the diner version. Plus, it holds up for a few days in the fridge, so it’s a make-ahead secret weapon for summer barbecues and potlucks. Snap peas add the signature crispy crunch. If you have slim, young ones, skip straight to slicing; if you have fatter, more mature pods, pull off the strings first. The sunflower seed topper is optional but highly recommended.

Directions for Soy Sunflower Seeds (if using)

1. In a medium skillet, toast sunflower seeds over medium-high heat, stirring often, until golden, about 5 minutes. Remove from heat and immediately toss with soy sauce. Scrape into a small bowl to stop cooking. Set aside if using immediately or let cool and store in an airtight container at room temperature for up to 2 weeks.

Directions for Slaw

1. Cut snap peas vertically or diagonally to create long, thin slices. In a large serving bowl, combine snap peas, cabbage, cilantro and green onion.
2. In a small bowl, whisk together mayonnaise, pilsner, vinegar, oil, sugar, mustard, salt and 1/4 tsp (1 mL) cayenne pepper until blended. If desired, add up to 1/4 tsp (1 mL) more cayenne pepper. Pour over snap pea mixture and toss to coat.
3. If serving immediately, top with Soy Sunflower Seeds (if using). Or cover and refrigerate slaw for up to 3 days, adding optional seeds just before serving.