Leafless Salad - cooking recipe

Ingredients

1 carrot, peeled and grated
1 cup small sugar snap pea, 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 red cabbage, thinly sliced
1/4 cup red onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 garlic clove, minced
2 tablespoons fresh basil, minced
salt and black pepper (to taste)

Preparation

Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.
Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.
Pour the dressing over the salad and toss until coated. Season well with salt and pepper.