Sugar Snap Pea Salad

2 cups sugar snap peas

2 medium carrots, cut into strips

1 small bulb fennel, chopped

1 large apple, chopped

1 cup shredded red cabbage

1 cup shredded cabbage

6 oz. plain Greek yogurt

2 Tbsp. cider vinegar

1 Tbsp. honey

1 tsp. Dijon mustard

1 tsp. chopped fresh tarragon

1/8 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Cut peas, carrots, fennel and apple into julienne strips; place in a large bowl. Add cabbage; toss to combine.

In a small bowl combine yogurt, apple cider vinegar, honey, mustard, tarragon and garlic powder. Add to vegetable mixture; toss to coat. Season to taste with salt and pepper.