Hurricane Carrots

Hurricane Carrots

 Made  times
lisandreasings 2

"When the electricity was out for a week during Hurricane Isabel in 2003, we had to empty the fridge and try to still eat healthfully. I created this simple carrot salad--it's nutritious, doesn't require refrigeration, and is vegan/vegetarian."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 393 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print

Reviews

9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is a good basic recipe, but I substituted dried canberries for the dark raisins and used toasted slivered almonds. I also added celery and some toasted almond oil. I did cut back on the oi...

Most helpful critical review

It tasted okay, but also healthy. But it wasn't overly tasty or exciting. It probably would have been better with Imae's suggestion to add things like cranberries and celery as suggested. The ap...

Most helpful
Most positive
Least positive
Newest

This is a good basic recipe, but I substituted dried canberries for the dark raisins and used toasted slivered almonds. I also added celery and some toasted almond oil. I did cut back on the oi...

Just made this up. Gotta say it was better than expected. I used this other step in it that only has. Adding that step definentely made it alot better!

It tasted okay, but also healthy. But it wasn't overly tasty or exciting. It probably would have been better with Imae's suggestion to add things like cranberries and celery as suggested. The ap...

This is a YUMMY salad! I made this up for a Thanksgiving potluck dinner with friends and EVERYONE was raving about it and asking for the recipe! I love how I was able to make the salad last nig...

This is a great way to prepare raw carrots- surprisingly tasty for such a simple/easy recipe. I too added lemon juice and just a splash of olive oil instead of vegetable oil. I used my food proc...

VERY good! I also used dried craisins, then raisins, apple, cranberry and slivered almonds. No salt (restrictions), but I added black pepper and onion powder. I also used extra virgin olive oil ...

This was surprisingly good! I made this as part of my mom's birthday dinner, and all the guests loved it. I substituted dried cranberries for the golden raisins, added one chopped celery stalk (...

Added toasted slivered almonds, celery and lemon juice. Skipped the vegetable oil and raisins. Delicious.

This was good. Took others suggestion and added craisins and slivered almonds. Used olive oil instead of vegetable i costed the apples in lemon juice yo prevent browning. yumm everyone loved i...

Other stories that may interest you