1 carrot, peeled and grated 1 cup small, tender sugar snap peas, strings removed and ends trimmed 8 grape tomatoes, cut in half lengthwise 4 radishes, cut in half and then into thin slices 8 small broccoli florets 1 small red bell pepper, cored, seeded and diced 1/2 small cucumber, peeled, seeded and diced 1/2 cup thinly sliced red cabbage 1/4 cup thinly sliced red onion 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 3 tablespoons olive oil 1 clove garlic, minced 2 tablespoons minced fresh basil Salt and pepper to taste

Step 1 Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.

Step 2 Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.

Step 3Pour the dressing over the salad and toss until coated. Season well with salt and pepper.

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