Hurricane Carrots

Hurricane Carrots

8 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  lisandreasings

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. Toss carrots, apple, all raisins, and almonds with oil in medium bowl. Season to taste with salt and pepper.

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Reviews (8)

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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 oil. Loved the name of the recipe. Will make it again.



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 apple started going brown quickly so I added a little lemon juice to stop it. I also replaced the vegetable oil with olive oil and cut down on the amount of it. The kids didn't enjoy it, but ate it reluctantly (only because I told them I spent a long time cutting and grating the ingredients). But definitely would probably appeal more to health conscious adults than kids.



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

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Glazed Carrots and Parsnips with Chives


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Carrots and Lentils