Pineapple Carrot Salad

–While a food processor makes short work of the chopping, this recipe can be made “by hand.”–

1 fresh pineapple, cut in chunks
2-4 carrots shredded (can shred, julienne or dice by hand)
1-2 scallions chopped (put in the food processor, or chop by hand)
1/4 c shredded dried coconut

optional additions:

1/4 c raw pecans, chopped (soak in water for 3-6 hours for life force enhancement and easier digestion)

and /or

4 dates, pitted and chopped (soak in water to plump for up to 30 minutes if they’re very dry.)

For a less savory version, omit the scallions. If you’re not using the dates or pecans, start with just one scallion so the flavor doesn’t overwhelm the other ingredients.

Mix everything together in a bowl and try to let it sit for 20 minutes so the flavors meld. You could serve this as is, on a bed of lettuce, or put inside a lettuce leaf or purple cabbage for a roll-up.

This raw food recipe is vegetarian and vegan.

Source: A not-quite original, loosely adapted and combined from several sources.

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