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Let’s just get this out of the way now, I am obsessed with this vegetable confetti. For about 15 years now, I’ve kept a ready-to-eat vegetable box in our fridge, and we pull it out several times a day for snacking, before or for our meals.

chopped vegetables in clear dish

I’ve always figured that if the kids were snacking on vegetables with ranch dip before dinner, they were probably getting plenty of vegetables overall. And I don’t stress whether they’re interested in the vegetables I happen to be serving with dinner.

However, this leads me to why I’ve started keeping a container of this confetti in the fridge now. I love having vegetables on hand ready-to-eat, but with the vegetable boxes I’ve always had on hand, I still have to chop everything up when I want to add them to salads or other dishes.

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prepped vegetables on tray

Veggie Confetti

This confetti on the other hand? It’s perfect for tossing with crunchy greens for a lightning-fast salad, or simply sauteing a bit of the mix to add to some scrambled eggs or add some to a bit of ground beef for quick tacos.

If you stick with mostly firm vegetables, avoiding items like cucumbers or tomatoes, you can keep this on hand for about a week before the mix of vegetables will grow too soft to enjoy raw. That said, towards the end of the week, if you still have a good bit of this mix on hand, just toss what remains in a skillet and make a stir fry, add it to a rice or pasta dish, or otherwise enjoy it as you like.

close up of veggie confetti on serving spoon

Vegetable Confetti

Avatar photoMary Younkin
Veggie confetti is perfect for tossing with crunchy greens for a lightning-fast salad, or saute a scoop of the confetti to serve with any number of dishes.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
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Ingredients 

  • 1 red pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
  • 1 yellow pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
  • 1 green pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
  • 2 large carrots peeled and diced very small, approximately ¼-inch pieces, about 1 cup
  • ¼ head of purple cabbage finely shredded and chopped very small, about 2 cups
  • ¼ head of green cabbage finely shredded and chopped very small, about 2 cups

Instructions 

  • Combine all of the vegetables in an airtight container and store in the refrigerator for up to a week.

Nutrition

Calories: 31 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 0.2 g | Saturated Fat: 0.04 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.01 g | Sodium: 24 mg | Potassium: 236 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 3006 IU | Vitamin C: 74 mg | Calcium: 32 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

close up of scoop of veggie confetti with text overlay

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