Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     lemon peel -- grated
   2      tablespoons   lemon juice
   1      tablespoon    rice wine vinegar -- plus 2 teaspoons
   2                    garlic cloves -- minced
   1      teaspoon      low-sodium soy sauce
     1/8  teaspoon      black pepper -- freshly ground
   1      tablespoon    extra virgin olive oil -- plus 1 teaspoon
   2      cups          carrots -- thinly sliced
   4      cups          broccoli florets
   2      cups          shredded red cabbage
   1      cup           peas -- frozen

Preparation:

1. To prepare dressing, in small bowl, whisk together lemon peel, lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce and pepper until blended. Slowly whisk in oil until smooth. In large saucepan of boiling water, cook carrots 4 minutes. Add broccoli florets; cook 2-3 minutes longer, until just tender. Drain and rinse with cold water. Place vegetables in large serving bowl. Add cabbage and peas to bowl. Add dressing; toss to mix well. Cover and refrigerate at least 2 hours, until well chilled. Toss with the remaining 1 tablespoon vinegar before serving.