4 cups grated carrots, (approximately 10 medium carrots, grated)
2 cups snow peas, sliced into 1/2-inch long pieces
2 cups diced fresh pineapple
1/2 to 1 cup raisins
I bunch scallions, sliced thin
Curry Dressing
1/2 cup cashews, soaked for at least 6 hours and drained
1/2 cup fresh almond milk (you can use water but it won’t be as flavorful)
2 teaspoons sweet yellow curry powder
1/2 teaspoon low sodium tamari(gluten-free soy sauce)
1 tablespoon liquid sweetener of choice (I used raw, organic agave)
Himalayan salt to taste
Toss carrots, snow peas, pineapple, raisins and scallions together in a large bowl.
Place all dressing ingredients in a high-speed blender and blend until smooth.
Pour dressing over salad and mix through to coat all pieces.