well hello there! remember me? sorry for neglecting you guys over the past month. i’ve thought about blogging nearly every day and i’ve appreciated the wonderful feedback/blogger awards you have graciously nominated me for during my absence!
now that i’m done with law school (!!!!!! finally, right?) and i’m back at home in phoenix, i’ve been cooking up a storm and trying to nourish my soul before bar exam studying begins. i ate out out a LOT during finals this semester- which was fun in some ways because there’s a lot of really good food in tucson and i wanted to take advantage/soak it all up before i left for good :( one such place is Lovin Spoonfuls vegan restaurant (which i raved about in this post). they make a mean carrot salad that i set out to recreate. it’s a perfect summer dessert, and is so easy to make!
first, shred some carrots. this is the only tedious step, i promise. (you can also just buy shredded carrots.)
next, chop your pineapple chunks into tiny bite-size pieces. we used frozen, but i bet fresh pineapple would taste even better.
next, grab walnuts, agave nectar, raisins, and some shredded coconut and combine all of these ingredients in a big bowl.
last, add a dollop of mayo. this is a weird one, i know, but it holds the slaw together and gives it a nice creamy touch. trader joe’s sells a cheap dairy-free mayonnaise that doesn’t have any sketchy ingredients. i recommend it.
mix well with your hands and serve chilled.
Tropical Pineapple, Coconut & Carrot Salad
3-4 carrots, peeled and shredded (makes 2.5 c once it’s shredded)
1 c pineapple chunks (frozen, canned, or fresh)
1/2 c soaked raisins
1/2 c + 2 tablespoons vegan mayo
1 c shredded unsweetened coconut
2-3 Tablespoons agave, or more for your desired sweetness level
dash of salt
Combine all ingredients in a bowl and serve chilled.