- 4 ounces sugar snap peas, thinly sliced crosswise
- 1 bunch radishes, half thinly sliced into matchsticks and half thinly sliced into rounds
- 4 ounces red cabbage, finely shredded
- 4 ounces fresh peas or frozen peas, thawed
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- Sea salt
- Freshly ground black pepper
- Combine snap peas, radish matchsticks, red cabbage, and peas in a medium bowl. Add remaining ingredients to a jar with a lid. Shake to mix well.
- Toss salad with dressing just before serving. Scatter radish rounds over the top.