This is a carrot salad recipe to HAVE! It’s creamy, tender, and flavorful! Grated carrots are tossed in a garlicky mayonnaise with plump peas & mushrooms. A staple carrot salad recipe that I keep.
It’ goes so well with plov (rice pilaf) and can easily accompany other meals. I brought this carrot salad to a lunch gathering and got raves from people, you can bet I ended up writing down the recipe to share with the ladies. The garlic gives this salad a nice kick and the mayonnaise brings this tender salad together. This carrot salad comes from my mom and it’s one to try, especially if you need to change up your salad rotation!
INGREDIENTS:
- 8 Carrots, shredded
- 1 (15oz) can of Green Peas, drained
- 1/4 cup frozen peas
- 4 (4 oz) cans of mushrooms, drained
- 4 cloves garlic, minced
- 1 1/4 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp pepper
DIRECTIONS:
1. Heat a deep large non-stick skillet over High heat (NO OIL.) Add the shredded carrots and stir heating through (about 2 minutes.) Stir in the peas and mushrooms and continue to heat through for another 5 minutes. Transfer mixture to a large bowl and cool completely.
2. Once completely cool add the garlic, spices, and mayonnaise. Refrigerate at least several hours before serving.
Note: Adding the mayonnaise when the mixture is hot will get the mayo runny.
Carrot Salad Recipe
Ingredients
- 8 Carrots shredded
- 1 15oz can of Green Peas, drained
- 1/4 cup frozen peas
- 4 4 oz cans of mushrooms, drained
- 4 cloves garlic minced
- 1 1/4 cup mayonnaise
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Heat a deep large non-stick skillet over High heat (NO OIL.) Add the shredded carrots and stir heating through (about 2 minutes.) Stir in the peas and mushrooms and continue to heat through for another 5 minutes. Transfer mixture to a large bowl and cool completely.
- Once completely cool add the garlic, spices and mayonnaise. Refrigerate at least several hours before serving.
- Note: Adding the mayonnaise when mixture is hot will get the mayo runny.
