Broccoli Cabbage Summer Slaw

• 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.