“Confetti” Carrot + Pea Salad

This colorful confetti pea salad features a bounty of spring vegetables – peas, carrots, cauliflower, celery, and radish — tossed in a light, flavorful dressing.

Healthy Pea and Carrot Salad

When I was younger, I not-so-fondly dubbed my mother, “The Fruit & Vegetable Police.”

I’d cringe as she presented a plate of carrots and broccoli to my friends for a snack, or slid a bowl of bran flakes and banana in front of me before school.

You may be surprised to hear this, considering my future career path, but I was not a fan of healthy food growing up. If it were up to me, I would have subsisted off Gushers and Honey Buns until college.

Spring Pea and Carrot Salad

While I didn’t appreciate it at the time, I am now grateful that I was blessed with a mother who enjoyed cooking and encouraged the consumption of healthy foods. Obviously, it eventually rubbed off!

One veggie-centric dish she made that I did like, however, was her Confetti Carrot + Pea Salad. Despite the density of raw crunchy vegetables, it was a summer favorite in our house.

Pea and Carrot Salad

My sister and I would raid the fridge and scarf this salad straight from the Tupperware, much to my mother’s chagrin. It’s probably because the veggies were drenched in a sweet, sugary dressing — for all my complaining, my mom did attempt to make her healthy meals appeal to the masses.

So when she came to visit on Mother’s Day this past weekend, I thought I’d show my appreciation by whipping up her famous salad and adding a few healthy tweaks of my own.

This “Confetti” Carrot + Pea Salad is a quick, easy dish made with a mixture of fresh vegetables and frozen peas.

Confetti Pea and Carrot Salad

Peas are a great source of fiber, plant-based protein, and minerals like iron.

Frozen vegetables actually retain the same amount of vitamins and minerals as fresh vegetables, since they are packed at peak ripeness. They’re a convenient way to reap the benefits of fresh produce, at a fraction of the price.

To save time, I used my new Veggie Bullet to rice the cauliflower, slice the radish, and spiralize the carrots, but you can simply chop everything by hand if you prefer or use a standard food processor.

Vegan Pea and Carrot Salad

I upgraded the dressing by swapping fresh squeezed orange juice for cane sugar and extra virgin olive oil for canola oil. A word on the concerns of canola oil from Harvard here >>

The result is a light, flavorful spring/summer salad that is packed with nutrients and perfect for potlucks, BBQs, or mixed with a hearty grain to make a full meal. I toss mine with quinoa occasionally to create a complete lunch.

The best part about this pea salad — other than the fact that even veggie-fearing kids enjoy it — is that it gets better with time. The longer the peas and carrots sit soaking up the dressing, the tangier and tastier they get.

Healthy Spring Pea Salad

Confetti Carrot + Pea Salad
Prep time
Total time
This colorful confetti salad features a bounty of spring vegetables - peas, carrots, cauliflower, celery, and radish, tossed in a light, flavorful dressing.
Recipe type: side, salad, vegetables, vegan, gluten-free
Serves: 6-8
  • 1 bag frozen peas (about 2 cups)
  • 4 large carrots
  • 4 celery stalks
  • 4 radishes
  • 1 cup cauliflower, riced or diced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons champagne or white wine vinegar
  • ½ an orange, juiced (about ¼ cup)
  • ½ teaspoon salt
  • pepper
  1. Defrost peas by letting them sit in a bowl of warm water.
  2. Wash all vegetables thoroughly.
  3. Shred or spiralize carrots, dice celery, and thinly slice radishes.
  4. Prepare cauliflower by "ricing" in a food processor or high-powered blender or chop by hand.
  5. Drain and dry peas and combine all vegetables in a large bowl.
  6. Whisk together the remaining ingredients for the dressing in a small bowl.
  7. Pour dressing over the vegetables and toss.
  8. Add pepper to taste.
  9. Let salad sit in the refrigerator for at least an hour for maximal flavor.

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Spring Carrot + Pea Salad

Weigh in: Did you like vegetables as a kid? Did your parents try to force you to eat vegetables? Will you try this Confetti Carrot + Pea Salad?


  1. Amanda Howard says:

    I didn’t hate them but didn’t love them but there was no way I wasn’t allowed to not eat them, which I’m so pleased about as my parents taught me the importance of eating healthy. I now try to ensure my little girl grows up with good eating habits. I’m always up for trying a new ‘WhitsKitch’ creation as they are always so good

  2. This looks great! I needed new ideas for radishes 🙂

  3. This looks so crunchy and colorful. Will be a perfect summer salad!

  4. I love using my spiralizer! This salad looks full of texture and flavour!
    Abbey Sharp recently posted…Vegan Chocolate Dipped Banana Roll-Ups on a StickMy Profile

  5. This looks so good – perfect to bring to a BBQ!
    Sarah recently posted…Starting Solids Basics: What Parents Need to KnowMy Profile

  6. Such a festive and fun recipe! My mom was the opposite of yours. She did not like vegetables, so although she served them (my dad liked them) she never forced me to eat them-which I think was a good thing too, because now I love my veggies 🙂 This salad looks perfect for a summer potluck!

  7. This is such a gorgeous looking salad! I love the pop of color and sweetness peas give to everything. What’s not to love!

  8. The colors here are unreal. Love all your photos and how colorful your dishes are!
    Stacey Mattinson recently posted…The Ultimate Memorial Day Party SpreadMy Profile

  9. I love spring salads. Using carrots is new! Pinning now – I love the pic in the spoon!

  10. This is absolutely gorgeous! Can’t wait to try this! Perfect timing;I just bought carrot spirals from Trader Joes!

  11. This salad is amaizing. I tried it. It is increadable. I put lemon juice instead of vinegar. Next time, I will add some fresh onions and cucumber to see if it will make a difference. Thank you for sharing the recipe!

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