Light, crunchy, and downright pretty, this fresh spring slaw will brighten any spread.

Ingredients

　　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

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