Bring 4 cups of salted water to a boil. Meanwhile, peel and de-stem kohlrabi. Slice into thin rounds and then cut each round into ¼-inch strips. Trim ends of snap peas. Combine both kohlrabi and peas in a large bowl and blanch with the boiling water for 1-2 minutes. Drain and rinse with cool water. Thoroughly blend dressing ingredients and toss with the peas and kohlrabi. Serve on a bed of spring baby greens (or your favorite lettuce) and garnish with chopped green onion and mint.