Cook the frozen peas according to the package directions (boil for about 10 minutes) and then drain in a colander. Allow the peas to cool as you prepare the rest of the salad.
While the peas are cooking, chop the celery, bell pepper, and ham into small pieces. Peel and grate the carrots (use a large hole cheese grater). Pull the parsley leaves from their stems and chop them roughly. If you’re using raisins or apricots, let them soak for about 10 minutes in hot water to plump (cut apricots into raisin sized pieces).
Prepare the dressing by stirring together the olive oil, vinegar, sriracha, and salt.
Add the cooked, drained, and slightly cooled peas to the chopped goods, Drizzle the dressing over top, and stir to coat. If using raisins or apricots, drain off the soaking water and stir them into the salad.