Confetti Carrot + Pea Salad
Recipe type: side, salad, vegetables, vegan, gluten-free
Prep time: 
Total time: 
Serves: 6-8
This colorful confetti salad features a bounty of spring vegetables - peas, carrots, cauliflower, celery, and radish, tossed in a light, flavorful dressing.
  • 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.
Recipe by Whitney E. RD at