Carrot & "Craisin" Salad


When people go to the gym the usually focus on their motivational playlist or watch the news as they run on the treadmill. As I was doing bicep curls in my gym class I was contemplating what to make for lunch. It is about that time where what is in the house is scarce and I am avoiding a trip to the grocery store. I knew I had a bag of carrots and I was wishing I had golden raisins. Then I thought of the craisins I bought for Brian’s trip to Africa that he left behind (guess he wasn’t into them!). With that I thought I couldn’t wait to get through the ab routine to get home and try this out!

I should also note that I have enjoyed watching chefs on television use their food processors. They make it look so easy to chop up those vegetables! I knew that I would finally have to overcome my fear of the different blade attachments. Actually, lets be honest, I am too lazy to read all those directions. In the 5 years I have had the food processor I have found ways to not use the different attachments. After 20 minutes of reading directions and being confused I finally connected the dots. Or should I say found the proper way to attach the blade :).

Carrot & “Craisin” Salad


  • 2 c carrots, shredded

  • 3/4 c "craisins" (or just dried cranberries)

  • 1/2 c red onion, thinly sliced

  • 1 1/2 Tbsp tarragon (you can use dried or fresh but make sure its chopped)


  • 1/3 c olive oil

  • 1/4 c apple cider vinegar

  • 2 Tbsp rice vinegar

  • 1 Tbsp honey

  • 1 tsp celery salt

  • 1/2 Tbsp Pepper

  • Salt (just a pinch)


  1. In a food processor shred 2 cups of carrots that have been washed and the skin peeled. I used almost a full bag of baby carrots. You could probably buy carrots already shredded in the grocery store as well.

  2. Transfer the shredded carrots to a mixing bowl. Add in the "craisins" and thinly sliced onion.

  3. In a separate bowl whisk together the ingredients for the vinaigrette. Then add it to the bowl with the carrots, along with the tarragon and gently toss. Let the mixture sit for 10-15 minutes and serve. Be sure to adjust seasonings to taste. If you want a little more of a kick add a bit more rice vinegar

  4. I also had small corn tortillas on hand. I wrapped up the carrot salad and it was a good decision!