Break out your grass skirt!
You might know that I go coconuts for veggie slaws, and this is my new favorite.
This is a sturdy recipe that stands up well in warm weather and lasts 3 days tightly covered in the fridge.
2 bunches of kale, stems removed, shredded
2 carrots, shredded
3 Tablespoons coconut oil (warm to liquid if solid)
Juice of 2 limes or lemons
1/4 cup-1/3 cup freshly pressed pineapple juice (or use bottled)
Salt to taste
Optional garnishes: unsweetened coconut flakes, chopped dried mangoes, chopped dried pineapple, cashews, etc.
Place veggies in bowl. Make dressing. Mix well. Garnish if you’re feeling fancy.