1 head Red Dog red cabbage
1 bunch Red Dog carrots
1 head Red Dog broccoli
1/2 pound Red Dog sugar snap peas
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon honey, as needed for sweetness
Salt and pepper, to taste

Shred the cabbage. Slice the carrots into thin rounds. Chop the peas into 1/4″ sections. Chop the broccoli into thin, bite-sized sections.

(If you happen to have kohlrabi, radishes, or green cabbage in your fridge, shred ’em up and add ’em in! Chopped green onions would give this slaw a nice boost, too.)

Whisk together all other ingredients. Mix the dressing into the salad. Let sit for 15 minutes. Serve and enjoy!