Bring a saucepan of salted water to a boil. Add the snow and snap peas and blanch for 1 minute.
Drain and rinse until cold running water, then drain again.
Toss the peas with the cabbage, carrot, green onions, radishes and cilantro in a large salad bowl. Whisk the olive oil, lemon juice, salt and pepper in a small bowl.
Pour over the salad and toss to coat. Serve immediately.
Celebrate your spring harvest with this crunchy vegetable salad. Eat it alone for a light lunch, or serve it as a side dish with your favorite entrée.