Peel the onion and cut into semi-circles.

Cut the carrots into stripes, add a cup of boiled water with vinegar, salt and suga. Boil until it is ready. Pour the water out, cool the carrots and put it into a salad dish with tinned green peas. Put the carrots to the center of the salad dish; add mayonnaise with garlic ground with salt.

Decorate the salad with onion and greens.