Cut carrots in lengths to fit feed tube horizontally and parboil them in salted water until you can just pierce then with the tip of a sharp knife, about 3 to 5 minutes. Drain and rinse under cold water. When cool, blot dry with paper towels.

Cut scallions into 1 inch pieces. Process with metal blade until finely chopped. Add lemon juice, oil, salt, sugar, cinnamon, allspice and pepper and process for about seconds. Leave dressing in work bowl.

Insert shredding disc, pack carrots lengthwise in feed tube and shred, using medium pressure. Transfer contents of work bowl to serving bowl, add peas and toss gently to coat all ingredients with dressing. Serve cold or at room temperature. Adjust seasoning before serving.