Creamy Mushroom Carrot Salad

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This creamy carrot salad is delicious! Canned mushrooms make for a perfect addition to the wilted carrots, creating a beautiful texture and one quick salad. This is one of my favorite salads that my mom makes, and I have a ton of favorites, (I love her cooking.) This salad happens to compliment Plov very well and is very pleasant and versatile as it’s not overpowering in taste. Do not be intimated to use canned mushrooms, they give an amazing texture and you probably won’t even notice a drastic change from sautéed ones. To ensure best results completely cool the carrots after wilting before adding any mayonnaise as that can result in not so creamy results (mayonnaise can just melt) and chill well before serving. Enjoy:)

Ingredients for Carrot Salad:

  • 1 1/2 lbs carrots, shredded
  • 2 (6.5 oz) cans of sliced mushrooms, drained, washed and squeezed
  • 1/3 cup frozen peas
  • 1 cup mayonnaise
  • 3 cloves garlic, crushed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
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How to Make Creamy Carrot Salad:

  1. Heat a large non-stick skillet over medium-high heat. Add shredded carrots and quickly stir to prevent any browning. Continue to stir over heat for 3-4 minutes. This is just to soften the carrots we are not cooking them. 

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2. Transfer wilted carrots into a large bowl and cool completely.

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3. When carrots have cooled add the peas, canned mushrooms, crushed garlic, mayonnaise, salt and pepper.

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4. Stir all the ingredients together and chill for at least 4-6 hours before serving.

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SERVE.

carrot salad, creamy carrot salad, canned mushrooms, creamy mushroom carrot salad, mayonnaise, Ukrainian carrot salad, carrot salad

Creamy Mushroom Carrot Salad
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • 1½ lbs carrots, shredded
  • 2 (6.5 oz) cans of sliced mushrooms, drained, washed and squeezed
  • ⅓ cup frozen peas
  • 1 cup mayonnaise
  • 3 cloves garlic, crushed
  • ¼ tsp salt
  • ¼ tsp black pepper
Instructions
  1. Heat a large non-stick skillet over medium-high heat. Add shredded carrots and quickly stir to prevent any browning. Continue to stir over heat for 3-4 minutes.
  2. Transfer wilted carrots into a large bowl and cool completely.
  3. When carrots have cooled add the peas, canned mushrooms, crushed garlic, mayonnaise, salt and pepper.
  4. Stir all the ingredients together and chill for at least 4-6 hours before serving.
  5. Serve Chilled.

 

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