Pineapple Coconut Coleslaw

Pineapple Coconut Coleslaw

Ingredients:
½ teaspoon salt
3 cups green cabbage, grated
1 cup carrot, grated
1 cup cashews, soaked
¾ cup dried coconut
1 cup pineapple, cut into small chunks
2 tablespoons agave nectar

Directions:
Water, as needed
1. In a medium bowl, sprinkle salt onto the grated cabbage and carrots
and stir.
2. Using a food processor or blender, blend together the cashews, ¼ cup
dried coconut, ¼ cup pineapple, and agave nectar. Add just enough
water so you can blend it.
3. Toss together the remaining pineapple and dried coconut with the
grated cabbage and carrot. Add the blended dressing to the bowl and
stir until well mixed. Serve immediately.