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Creamy Summer Slaw

['2/3 cup buttermilk', '1/3 cup mayonnaise', '3 tablespoons fresh lemon juice', 'Kosher salt, freshly ground pepper', '1 small bunch broccoli (about 12 ounces)', '1/2 medium Napa cabbage, thinly sliced (about 6 cups)', '2 scallions, thinly sliced', '8 ounces sugar snap peas, thinly sliced', '4 tablespoons 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 tablespoons chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper. Serve slaw topped with remaining 2 tablespoons chives.
DO AHEAD: Slaw can be made 6 hours ahead. Cover and chill.

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