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.
115oz can of Green Peas, drained
44 oz cans of mushrooms, drained
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.